Pumpkin Chocolate Chip Cookie Dough Squares
I am seriously OBSESSED with these delicious Pumpkin Spice Chocolate Cookie Dough Squares!(Vegan, GF, Paleo) They are high in protein, healthy fats, and fiber which makes them a more satisfying treat. I love all things pumpkin and trust me when I say pumpkin and cookie dough make a fantastic pair! The texture is so soft and almost fudge like and the chocolate chips add a little crunch. They are the perfect no bake treat to make when you don't feel like turning the oven on.
Equipment
- 1 loaf pan You can use a silicone one or a metal one lined with parchment paper.
Ingredients
Pumpkin Chocolate Chip Cookie Dough Layer
- 1 cup almond flour
- 2 tbsp cassava or tapioca flour
- 3-4 scoops vanilla protein powder or collagen peptides
- 1/2 cup raw cashew butter
- 1/3 cup melted coconut oil
- 1/2 cup pumpkin puree
- 1/2 cup chocolate chips
- 1/2 tsp pumpkin spice
Chocolate Crust
- 1 cup almond flour
- 2 tbsp cassava flour
- 3 tbsp cacao powder
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/8 tsp salt
Toppings
- Dark chocolate drizzle
- Sea salt flakes
Instructions
- Mix together all the crust Ingredients in a bowl.
- Press the crust mixture evenly in the bottom of a silicone or parchment paper lined loaf pan.
- Mix together the pumpkin cookie dough ingredients and then spread it evenly on top of the chocolate crust.
- Place in the fridge to set for a couple hours.
- Take the pan our if the fridge and carefully cut the cookie dough into 10 squares.
- Melt some dark chocolate and drizzle over top of the squares and sprinkle some sea salt.
- Enjoy!
Notes
Store in the fridge and enjoy throughout the week. They will stay good in the fridge for a couple weeks, and you can always freeze them for up to a couple months.