Pumpkin Chocolate Chip Snack Bars
Soft, perfectly spiced pumpkin bars loaded with melty chocolate chips. Made without nuts, dairy, or eggs, these are a cozy fall treat that is great for lunchboxes, after-school snacks, or pairing with a hot drink.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup melted dairy-free butter (or coconut oil)
- 3/4 cup brown sugar, packed
- 1/4 cup maple syrup
- 1/2 cup unsweetened pumpkin puree
- 2 tbsp oat milk (or any dairy-free milk)
- 1 tbsp ground flaxseed plus 3 tbsp water (flax egg)
- 1 1/2 tsp vanilla extract
- 3/4 cup dairy-free chocolate chips
Instructions
- 1Prep the flax egg
Preheat the oven to 350 degrees F. Line an 8x8-inch square pan with parchment paper. In a small bowl, stir together flaxseed and water to make a flax egg. Let sit for 5-10 minutes to thicken.
- 2Mix the batter
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a separate large bowl, whisk together the melted butter, brown sugar, maple syrup, pumpkin puree, oat milk, vanilla, and prepared flax mixture until smooth. Add the dry ingredients to the wet and stir just until no dry streaks remain. Fold in the chocolate chips.
- 3Bake
Spread the batter evenly in the prepared pan and smooth the top. Bake for 23-26 minutes, or until the center is set and a toothpick comes out mostly clean (a few moist crumbs are perfect).
- 4Cool and slice
Cool completely in the pan before slicing into bars. For extra gooey texture, underbake slightly. A sprinkle of flaky sea salt before baking elevates the flavor.
