Chocolate Chunk Pecan Pumpkin Cookie Bars

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Meet chocolate chunk pecan pumpkin cookie bars, the easy no roll cookies for lazy people like me. However, these were by no means easy to create, I went through 1 1/2 jars of coconut oil, 2-3 chocolate bars, cups upon cups of flour, lots of cookie testing, others testing the recipe, and laying in bed awake at night questioning as to how I was going to perfect these (dramatic I know).

However, as you know I had recipe testers in our community try out these cookies, which consisted of lots of good responses, and suggestions as to how they could be more flavourful, less flour, more sweetness, and spice. I reached out to others to try the recipe because I love getting others involved in the creative process.

I knew I could do better, I basically studied the anatomy of the perfect cookie for 5 days. Researching the difference between baking soda and powder, changing flours, to sugars, and finally these cookies are nothing like my first run at them.

I mean???

I mean???

So here we are finally after five tries later, an easy, no dough rolling, tastes like “I can’t believe this is a vegan cookie” cookie recipe. I might not want to see a chocolate chunk cookie (chunks because chips suck) for a good six months.

Do yourself a solid and whip up a batch of these beauties this weekend, also probably suggest adding them to your Thanksgiving dessert collection, because in this house we do more than one (I mean if you don’t, how are you doing Thanksgiving?).

Hope you have a beautiful Thanksgiving surrounded by those you love.

Emma xo

Recipe Inspired by Oh Ladycakes Chocolate Chunk Walnut Cookie Bars

Chocolate Chunk Pecan Pumpkin Cookie Bars

Print the recipe HERE

Makes: 12

  • 1/4 cup smooth pecan butter (or almond)

  • 1/4 cup maple syrup

  • 1/4 cup unsweetened almond milk

  • 1/2 cup maple sugar (can sub cane or coconut)

  • 3 Tbsp coconut oil (melted)

  • 1/3 cup 100% pumpkin puree

  • 1 tsp vanilla extract

  • 1 tsp pumpkin pie spice

  • 1/4 tsp sea salt

  • 3 Tbsp arrowroot starch (corn/potato will do too)

  • 1/4 tsp baking soda

  • 1 1/2 cup unbleached all purpose flour (I use Bob’s Red Mill, however if GF use the 1-to-1 baking mix)

  • 1/4 cup chopped pecans

  • 1/2 chocolate bar (cut into chunks)

Method: Preheat the oven to 350F and line a 9.5”x 7” x 1” baking tray* with parchment paper. In a large bowl whisk together the pecan butter, maple syrup, almond milk, maple sugar, coconut oil, vanilla, and pumpkin together until well combined. In a second bowl whisk the dry ingredients together (other than the chocolate/pecans). Slowly add the dry ingredients to the wet using a spatula. Once well combined add the nuts and chocolate. Add dough to the lined baking sheet smoothing it over using the spatula. Bake for 20-22 minutes, allow to cool and cut into 12 bars.

*I bought my baking tray at the dollar store and it was labelled as a toaster oven tray. Find yours here!

Latest, FoodEmma HyslopComment