- cooking spray
- 1 cup almond flour
- 1 cup coconut sugar
- 3/4 cup pumpkin puree
- 1/2 cup coconut oil
- 1/2 cup dairy-free mini chocolate chips
- 1/4 cup tapioca flour
- 1 egg white
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon almond extract
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking pan or glass dish with cooking spray.
- Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
- Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.