Description
Cookies are baked right inside these cookie stuffed pumpkin blondies! They’re so dense and chewy, you’ll never know they’re gluten- and dairy-free!
Ingredients
- ¾ cups Natural Almond Butter
- 3 Tablespoons Maple Syrup
- ⅔ cups Canned Pumpkin Puree
- ¼ cups Coconut Sugar
- ½ Tablespoons Vanilla Extract
- ½ Tablespoons Apple Cider Vinegar
- 5 Tablespoons Coconut Flour, Sifted (31g, See Note)
- ½ Tablespoons Pumpkin Pie Spice
- ½ teaspoons Baking Soda
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Baking Powder
- ¼ teaspoons Salt
- ¼ cups Dairy-free Dark Chocolate Chips
- 8 Udi’s Gluten Free Soft Baked Maple Pecan Chocolate Chip Cookies
Preparation
Preheat oven to 325ºF and line an 8×8 inch pan with parchment paper, leaving a little bit to hang over the sides of the pan.
In a microwave-safe bowl, melt almond butter and maple syrup until smooth and creamy, about 1 minute. Add pumpkin, coconut sugar, vanilla and apple cider vinegar. Using an electric hand mixer, beat until smooth.
Add remaining ingredients (except chocolate chips and cookies) into the bowl and stir until well-combined. Finally, stir in chocolate chips.
Spread just under half of the batter evenly in the bottom of the prepared pan. Press the cookies into the batter: 2 rows of 3 and one row of 2 cookies that are each broken in half, to fit the pan. Spread the remaining batter over the cookies, covering them entirely. It might seem like the batter won’t cover the cookies but just work with it and it will!
Bake until edges are deep golden brown and begin to pull away from the sides, and a toothpick inserted in the center comes out clean, about 50–55 minutes. Let cool completely on the counter.
Slice and devour!
Notes:
1. As with all gluten-free baking, please weigh your flour. Some brands need 6 tablespoons to make 31g.
2. Do not cut these while still warm, as they won’t hold together as well.
