Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option
In a bowl mix in all the wet ingredients until smooth.
Add 1/2 cup flour and rest of the dry ingredients and mix. The mixture will make a soft cookie dough. Use your hands if needed. Add more flour if needed a tbsp at a time. If the dough is too dry, add a tablespoon of pumpkin puree. Add the chocolate chips and pecans and mix them in.
Press the dough into a lined brownie pan using a spatula to evenly spread. Sprinkle and press some chocolate chips and pecan/nuts on top.
Bake at 350 degrees F for 21 to 23 minutes. Allow to cool completely and slice.
To bake into cookies, chill the dough for 10 minutes, form balls and flatten well on a lined baking sheet. Bake for 10 minutes, a minute less for smalle and a minute longer for larger cookies.
To make these gluten-free: Use a gluten-free blend of choice or a mix of 1/3 cup rice flour, 1/3 cup oat flour or other gluten-free grain flour, 3 tbsp potato starch.
Nutfree: Use sunbutter and more regular flour.
Variation: Add a tbsp oil and more chocolate for a gooey bar. Add an icing or chocolate drizzle for decadence.
Nutrition is for 1 serve(1 piece)