1 egg
½ cup pumpkin puree
½ cup Noteo
1 cup coconut sugar
1 tsp vanilla
1 cup gluten-free rolled oats
1 cup oat flour
1 tsp pumpkin spice
½ tsp. baking soda
⅔ cup chocolate chips
How to cook
  • Heat the oven to 180 degrees.
  • In a bowl, whisk together the egg, pumpkin puree, Noteo, coconut sugar and vanilla until creamy.
  • Then add the rolled oats, oat flour, pumpkin spice and baking soda and mix until the flour is incorporated.
  • Fold in the chocolate chips. Line an 8X8 baking pan with parchment paper and pour the batter into the pan.
  • Top with more chocolate chips, if desired, and bake for 24 – 30 minutes, until edges are golden brown.
  • Allow to cool slightly before cutting into squares and enjoy.