Go Back
Print
pumpkin oatmeal chocolate bar

Pumpkin Oatmeal Chocolate Cookie Bars

Vegan, Gluten-Free, Refined Sugar-Free pumpkin oatmeal chocolate cookie bars

Course Dessert
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 16
Author Amanda

Ingredients

  • 1 1/4 cup almond flour (blanched is best, meal works too) any gluten-free flour works
  • 1 tbsp coconut sugar
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp monk fruit
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/2 cup almond butter
  • 2 tbsp ground flax (plus 6 tbsp water to make 2 flax eggs)
  • 1 tsp vanilla
  • 1 1/2 cups gluten-free oats

For the Chocolate Filling

  • 2 cups shredded cacao butter *can sub one cup of high quality chocolate chips for the cacao butter and cocoa powder
  • 3/4 cup 100% cocoa powder
  • 2 tsp vanilla
  • 1/2 - 1 tsp monk fruit
  • 2 tbsp coconut cream
  • 1 tbsp pure maple syrup

Instructions

  1. Preheat the oven to 350. Line an 8x8 baking dish with parchment paper, with extra hanging over the edges so you can easily remove. In a small bowl, combine the ground flax with the water, stir gently once or twice, and set it aside.

  2. In a medium-sized bowl, whisk together the dry ingredients: flour, coconut sugar, baking soda, cinnamon, monk fruit, pumpkin pie spice, and salt.

  3. In the bowl of a stand mixer (or a large bowl if you're using a hand mixer), mix the pumpkin puree, applesauce, almond butter, flax mix, and vanilla. 

  4. When it's well-mixed, put the speed on low and slowly add the dry mix to the wet. Once its thoroughly combined, add the oats while it's on low. The mixture should be quite thick. Set it aside.

  5. Using a double boiler set-up (or directly in a saucepan), melt the cocoa butter. Once it's melted remove from the heat and stir until any remaining solids dissolve. Stir in the cocoa powder until it's thoroughly combined and no dry powder remains. Stir in the vanilla, monk fruit, coconut cream, and maple syrup. 

  6. Take about half to 2/3 of the pumpkin oat mixture and, using a spatula, coat the bottom of the baking dish so the bottom layer is about half an inch thick. Press it down and into the corners. Then take the chocolate mixture and pour it over this bottom layer. Take small chunks of the remaining oat mixture and drop it on top of the chocolate, spaced roughly around so the chocolate peeks through. They don't have to be perfect! 

  7. Bake for about 25 minutes. If the dough seems a bit soft, bake for up to an extra 5 minutes, depending on your oven. 

  8. Remove from the heat and let cool completely. You may even wish to refrigerate these before cutting to ensure the chocolate is fully set. (Although, sometimes I like them fresh out of the oven and super gooey – warning they will not look pretty this way!) 

  9. Store in an airtight container, and keep in the refrigerator if storing more than one day.