- 3/4 cup pumpkin puree or sweet potato
- 1/2 cup milk of choice
- 2 cups almond butter or allergy-friendly sub
- 2 1/2 tsp pure vanilla extract
- 3/4 cup flour, such as oat, white, spelt, sorghum, or even almond
- 1 cup sugar, unrefined or erythritol if desired
- 2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 3/4 tsp pumpkin pie spice, or additional cinnamon
- 1/2 cup chocolate chips, or more as desired
Preheat the oven to 350 F. Line a 9×13 pan with parchment. Stir all ingredients together to form a batter. Add more milk of choice if needed to achieve a cookie-dough-like batter – the amount will depend on the flour and type of nut butter you use. Smooth the batter into the pan. If desired, press more chocolate chips on top. Bake 15-20 minutes on the center rack. They’ll look way underdone – let them cool for at least an hour, during which time they’ll firm up, and they firm up even more overnight if covered loosely on the counter.View Nutrition Facts