Are you on Team Cookie or Team Bar? If you said, “Cookie,” these Paleo Pumpkin Chocolate Chip Bars may just change your mind.
This post was created in partnership with our friends at King Arthur Flour.
Are you on Team Cookie or Team Bar?
If you’re on Team Cookie, you might change your mind after trying these Paleo Pumpkin Chocolate Chip Bars. Don’t worry, there’s still plenty of everything you want from a cookie – slightly sweet, handheld, and studded with chocolate chips, they’re just in bar form and pretty much all we can think about right now.
Kickin’ it old school.
Having both grown up in the upper midwest, bars were far more popular at potlucks, parties and holiday gatherings than cookies. Maybe because they’re easier? Just stir up the batter, press it into the pan, and bake. No scooping, rolling or fiddling around with cookie cutters. Just ease and simplicity, the midwest itself.
We created these Paleo Pumpkin Chocolate Chip Bars during one of our recent “workcations” at Stacie’s house in Minnesota. We very briefly considered making them into cookies but really, who has time for that? Bars have always been and will continue to be king as far as we’re concerned.
But keepin’ it new.
The paleo diet wasn’t a thing when we were growing up, but in the last decade, it’s gone from obscure to the mainstream. So naturally, we’d want to keep pace with the times and create recipes like these Paleo Pumpkin Chocolate Chip Bars that make it easy for grain-free or allergy-aware eaters to indulge. To make it easy (read: no mixing of special grain-free flours), we used King Arthur Paleo Baking Flour and couldn’t have been happier with the results.
With Paleo baking, it can be tricky to replicate the texture and flavor of your beloved grain-based baked goods, but not with King Arthur Paleo Baking Flour. We were floored by its ease of use, reliable results, and great flavor. We even put it to the ultimate test: a batch of Paleo Pumpkin Chocolate Chips Bars made without eggs. Paleo and vegan don’t often work out well together, but not this time. The only difference was that the batches made with egg were slightly fluffier than those made with the egg-replacer but flavor, tenderness and snack-ability were the same across the board.
Made with a blend of almond, cassava, and coconut flours, King Arthur Paleo Baking Flour can be used as an equal substitute for conventional all-purpose flour in any non-yeasted recipe. We can’t wait to try our hand at some of our favorite holiday cookie recipes using this flour.
Why does it work so well?
According to the baking experts at King Arthur, “it’s all about the right balance of the blend: the fats in almond flour keep baked goods moist, tender, and fresh for longer. Cassava flour adds viscosity which lets eggs and leaveners do their job in keeping baked goods light. Coconut flour helps thicken batters and doughs with more fiber and moisture, too.”
Basically, King Arthur Paleo Baking Flour has been formulated with you, the home baker, in mind to deliver convenience and consistently excellent results that you can count on every time. Even if you are on Team Cookie. Wink, wink.
Get your hands on some King Arthur Paleo Baking Flour and see for yourself just how delicious these Paleo Pumpkin Chocolate Chip Bars are. You can find it at KingArthurFlour.com, Amazon, Publix, Walmart, Harris Teeter, Meijer, Albertson’s, Price Chopper and more!
- 1½ cup (155 grams) King Arthur Paleo Flour*
- ½ cup coconut sugar
- ½ tsp. baking soda
- ¼ tsp. salt
- 1½ tsp. pumpkin pie spice
- ¼ cup coconut oil, melted
- ½ cup pumpkin puree
- ¼ cup maple syrup pure
- 1 whole large egg, whisked**
- 1½ tsp. pure vanilla extract
- 1 cup chocolate chips, divided (dairy-free for vegan)
Preheat oven to 350℉. Grease a 9×9-inch square baking pan, set aside.
In a large mixing bowl, add all of the ingredients except for chocolate chips. Stir to combine.
Gently fold in ¾ cup chocolate chips.
Transfer dough to prepared baking pan. Spread batter into the pan. Top with remaining chocolate chips.
Bake in preheated oven for 17-20 minutes or until the center is firm to touch.
Remove from the oven and let cool. It’s best to let the bars cool completely (read: several hours) before slicing into 16 squares.
*May sub 1 cup almond flour + ¼ cup coconut flour + ¼ cup cassava flour
**For Egg-Free or Vegan substitute 1 flax “egg” (1 Tbsp. flax meal + 2½ Tbsp. warm water and let sit 10 minutes while it thickens).
So, which team are you on – Cookie or Bar? Tell us about your favorite childhood treat. Share in the comments below.
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