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.