Wheat-Free Pumpkin Chocolate Chip Cookie Bars

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You can call these gluten-free, but if you are sensitive to oats, these will not work for you. Nonetheless, they are a tasty, healthy treat for those looking to reduce wheat in their diets. Plus they make a nice addition to your holiday cookie tray.

  • 1/4 cup coconut flour
  • 1-3/4 cups all purpose gluten free flour
  • 2 cups rolled oats (quick or regular)
  • 1 teaspoon baking soda
  • Pinch sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 cup sucanat or rapadura sugar
  • 1/3 cup plus 1 tablespoon extra virgin coconut oil or cold pressed sunflower oil
  • 1/3 cup peanut butter or other nut butter
  • 6 tablespoons maple syrup
  • 2 tablespoons molasses
  • 1 cup plus 3 tablespoons mashed pumpkin
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips
  • 1/2 cup finely chopped pecans or walnuts

Preheat oven to 350ºF.
In a medium bowl, combine flours, oats, baking soda, salt and spices.
In a larger bowl, combine sucanat, oil, peanut butter, maple syrup, molasses, pumpkin and vanilla.
Gradually fold flour mixture into pumpkin mixture.
Fold in chocolate chips.
Spread dough evenly onto parchment-lined cookie sheet or jelly roll pan and sprinkle with the nuts.

Note: you can shape the dough into the size rectangle you want. Spraying hands with cooking spray or moistening with water may help you spread the dough. I like the thickness of the bars when the dough is spread about 15″ x 11″.
Bake for 16-18 minutes at 350ºF. or until nicely browned.
 Cool pan on a wire rack. Cut into 32 squares.

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About Fit, Healthy, Happy Home

I now more than ever dedicate all that I do to the Lord and His purposes. As a trainer and natural foods consultant, mother of 3 and wife to an anointed husband, My blog reflects my walk with God and what He gave us, and how to prepare foods the best way possible, and my desire to get others in shape.
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