Pumpkin Spice Chocolate Chip Cookie Bars {Gluten-Free, Dairy-Free}

Pumpkin Spice Chocolate Chip Cookie Bars {Gluten-Free, Dairy-Free}

There are two kinds of people in this world. Pumpkin spice people, and everyone else.

Even if you’re not like me and aren’t head over heels in love with pumpkin everything, these pumpkin spice chocolate chip cookie bars are worth a go. They’re grain free, dairy free, and totally delicious!

Ooey Gooey and Soft

Think of these bars as a mash up of pumpkin bread and chocolate chip cookies. I prefer my desserts mildly sweet, so I like to keep the sugar content down. You won’t find any refined, processed sugar in these bad boys though, just natural coconut sugar. I love coconut sugar in desserts because it adds an almost caramel flavor.

Choosing an Oil

There are a lot of different fats that will work in these bars, but I love to use Wildly Organic’s Butter Alternative. Since it’s a blend of coconut oil and palm oil, it has a neutral taste that works amazingly well with a lot of recipes.

If you don’t have any Butter Alternative on hand, refined coconut oil or even butter will also work. I love me some butter, but I wanted to create the recipe without it to make it dairy-free.

Pumpkin Spice for Breakfast

I know I say this a lot, but these are one of those baked goods I feel totally okay with having for breakfast. These cookies bars are full of fiber, beta-carotene, healthy fats, and inflammation fighting spices. Even better that there’s zero refined sugar, grains, or dairy.

I cut the coconut sugar down to ¾ cup when I’m serving them for breakfast and they’re still plenty sweet for my family.

Choose Your Chocolate

I used a dark chocolate bar I had stashed in the pantry. They’re easy to cut up and I prefer the chunks to chocolate chips. If you want a pumpkin chocolate chip cookie bar that’s truly refined sugar free, then make sure your chocolate is too.

Lily’s brand uses stevia, and there are a few others that are also on the healthier side. If you want to skip the sweeteners altogether, cocoa nibs are another option. They’re like pure bites of raw chocolate.

Cocoa nibs are a little bitter, but the coconut sugar in the cookie bar should balance it out. You just won’t have the same gooey effect of the melted chocolate.

Sip on This

These bars taste delicious with a warm beverage to wash them down. My go to is coffee or chai tea, but here are some more options for you to try!

Pumpkin Spice Chocolate Chip Cookie Bars
Perfectly moist and chewy with a hint of pumpkin spice. These gluten-free and dairy-free bars are great for dessert or make ahead for a quick breakfast.
    Servings9 bars
    Prep Time5 minutes
    Cook Time40 minutes
    1. Mix all of the ingredients together except the flours and chocolate. Stir well to combine.
    2. Mix in the flours until smooth, then stir in the chocolate chips
    3. Line an 8x8 pan with parchment paper. You want the parchment to be longer than the pan so it acts as a handle to lift the bars out of the pan.
    4. Pour the batter into the lined pan and bake at 350F for 35-40 minutes. They should be lightly browned around the edges and no longer gooey in the center when done.

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