Packed with protein, fiber and all of your favorite fall spices, these Quinoa Pumpkin Chocolate Chip Bars will be your go-to pumpkin treat!
I am SO excited for the Fall!! I love pumpkin so much that I try to make as many fun things as I can with it.
This time of year I become even more obsessed with pumpkin recipes. I came across this delicious Martha Stewart recipe for Pumpkin Chocolate Chip bars and decided to change it up a bit.
Why You Should Make These Pumpkin Chocolate Chip Bars
Quinoa is a complete protein and has such a wonderful, nutty texture. Soooo.... (you know where I am going with this, don't you?) why not add it to these cookie Bars?
A little flax seed never hurt anyone, right? (Actually it's PACKED with omega-3-fatty acids, fiber and antioxidants)
Finally, pumpkin is a powerhouse of nutrition. It's loaded with vitamins, minerals and antioxidants.
Sooooo....these squares are a healthier option that your ordinary butter laden chocolate chip cookie, but just as delicious.
One note, I used 2 cups of flour and the squares come out more cake-like. If you would like a chewier square, reduce the amount of flour.
You can also mix it up with the unrefined granulated sugar and maple syrup. I would love to hear how they turn out.
Personally, I love them just the way they are, but I completely understand that sometimes you just don't have the tome to run to the grocery store and you want to use what's in your house. I get it.
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Quinoa Pumpkin Chocolate Chip Bars
- 2 cups all purpose gluten free flour
- ½ cup ground flax seed
- 1 teaspoon pumpkin spice
- 1½ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temperature
- 2 tablespoons unrefined sugar or Monk fruit
- 3 tablespoons 100% pure maple syrup
- 1 egg
- cup cooked quinoa cooled
- 1½ tablespoons pure vanilla extract
- 1½ cups pure pumpkin puree NOT pumpkin pie filling
- ¾ cup dark chocolate chips
- Preheat oven to 350 degrees. Spray a 9 x 9 or 9 x 13 casserole dish with nonstick baking spray.
- Mix the flour, flax seed, pumpkin spice, cinnamon, baking soda and salt. Set the bowl aside.
- In a large bowl, mix the sugar, maple syrup and butter until thoroughly combined and butter is completely mixed in. Add egg, quinoa and vanilla and mix again. Slowly add pumpkin and continue to mix well.
- Once completely mixed, slowly add the flour mixture. Feel free to add small amounts of water if the batter seems to thick.
- Once the flour mixture is completely combined, add chocolate chips and stir well. Place in preheated oven and bake for 40 minutes or until you place a toothpick in the center and it comes out clean.