Ingredients
Scale
- 1½ cups blanched almond flour
- ¾ cup arrowroot starch
- 1 Tbs coconut flour
- 2½ tsp pumpkin pie spice
- ½ tsp baking soda
- 1 pinch sea salt
- 2 organic eggs
- 1 cup organic pumpkin purée
- 1/3 cup maple syrup
- ¼ cup melted ghee, butter, or coconut oil
- ½ cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F, and set an oven rack to the second-to-top position.
- Grease an 11×7 inch glass baking dish, and line with parchment paper.*
- In a large bowl, whisk together all the dry ingredient except for the chocolate chips.
- In a medium bowl, whisk together the wet ingredients. Gently stir the wet ingredients into dry, just until combined.
- Fold in the chocolate chips. Scoop the thick batter into your prepared baking dish.
- Bake for 35 minutes, then let cool for 10 minutes. Cut into squares, and devour!
- *If you don’t have an 11×7 inch baking dish, feel free to use a different size. Just keep in mind that the larger your pan, the less baking time needed!