Dry Ingredients

  • 2 cups oat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp allspice

Wet Ingredients

  • 1 cup brown sugar, packed
  • 3/4 cup pumpkin puree
  • 1/2 cup coconut oil, melted and cooled
  • 1/4 cup smooth almond butter
  • 2 tsp vanilla extract
  • 1 cup dairy-free chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Line an 8×8-inch pan with parchment paper.
  3. Measure 1/2 cup solid coconut oil. Add the oil to a bowl. Microwave for 30 seconds or until completely melted. Set aside to cool. 
  4. In a large bowl, combine all dry ingredients. Whisk together. 
  5. In a separate large bowl, combine all wet ingredients. Whisk together until thoroughly mixed.
  6. Gently fold the dry ingredients into the wet ingredients. Mix just until a cookie dough consistency is formed. Then, fold in the chocolate chips. 
  7. Spread the batter into an 8×8-inch pan.
  8. Bake for 35 minutes. 
  9. Allow the bars to cool completely before slicing and serving. 

This article and recipe adapted from this site

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