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Export 12 ingredients for grocery delivery
Step 1
Preheat oven to 350F and line an 8-inch square pan with parchment paper.
Step 2
Mix flax egg in a small bowl or mug and set aside to thicken for about 5 minutes.
Step 3
In a large mixing bowl, beat the pumpkin and sugar with electric beaters until combined.
Step 4
Pour in the flax egg and vanilla extract and beat until combined.
Step 5
Add the baking soda, salt, cinnamon, ginger, and nutmeg and beat again.
Step 6
Finally add in the oat flour, rolled oats, almond flour, arrowroot flour, and pecans. Beat until combined.
Step 7
Spoon dough into prepared pan and spread out until smooth and even. The dough will be very sticky, but this is normal. I like to cover the dough with a piece of parchment paper and roll it with a pastry roller. Sprinkle the chocolate chips on top and press down.
Step 8
Bake for 15-19 minutes (I baked for 18 minutes), until lightly golden and firm to the touch. Be sure not to overbake.
Step 9
Place pan on a cooling rack for 10 minutes. Then, lift out and place square directly on cooling rack for another 10-20 minutes, until cool. Slice and enjoy! The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.
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