We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oven to 175°C and line a 7x7 inch pan.
Whisk the pumpkin puree, almond butter, and maple syrup until smooth.
Stir in the oat flour, almond flour, baking powder, and pumpkin pie spice. Add the milk only if the dough is too thick.
Fold in the dairy-free chocolate chips.
Spread the mixture in the pan and bake for 25 minutes, until a toothpick comes out mostly clean.
Cool fully before slicing into squares.
Want to keep this recipe for later? We can email it to you!
Other nut butters can replace almond butter; agave can replace maple syrup.
Use all oat flour or white flour instead of the almond flour if preferred.
Cinnamon can replace pumpkin pie spice.
Use 2-3 tbsp milk only if the dough is too thick.
Use 35-40 g chocolate chips, or nuts instead; both are optional.
Can I use a different nut butter?
Yes, other nut butters can replace almond butter.
What can I use instead of maple syrup?
Agave syrup can be used as a substitute for maple syrup.
Can I replace the almond flour?
Yes, you can use all oat flour or white flour instead of almond flour.
Is the milk necessary?
Use 2-3 tbsp milk only if the dough is too thick.
Can I add nuts instead of chocolate chips?
Yes, you can use nuts instead of chocolate chips, or both if preferred.
