Paleo Pumpkin Chocolate Chip Blondies
Pumpkin and chocolate chips are always a good idea, especially when they're baked into soft, chewy blondies. They're easy to make, great for sharing, and one of my favorite treats to bake throughout the fall season.
Servings: 15
Ingredients
- 1 cup blanched almond flour
- 1 tbsp coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup coconut sugar
- 1/2 tsp salt
- 2/3 cup creamy almond butter
- 1/2 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup chocolate chips*
- 1/2 cup chopped pecans optional
- 2 oz melted unsweetened chocolate optional drizzle
Instructions
- Preheat your oven to 350 degrees. Line a 8x8 square pan with parchment paper, spray with non-stick spray to grease. Set aside.
- In a small bowl, mix together the dry ingredients: flours, spices, coconut sugar, salt, and baking soda.
- In another bowl, using an electric mixer, mix together pumpkin, maple syrup, vanilla, egg, and almond butter. Do not over beat!
- Slowly fold wet ingredients to dry. Add chocolate chips and pecans, Spread batter in the pan, smoothing the top so it's even.
- Bake for 20-22 minutes, remove from oven and let cool completely.
- Melt unsweetened chocolate and drizzle over the brownies (if using). Cut into squares.
Notes
*Use dairy-free chocolate chips such as Enjoy Life brand for a Paleo dessert.