2 ½ cups coconut flour (you could also use whole wheat pastry flour (not gluten-free) or other gluten-free flours)
1 Tablespoon pumpkin pie spice
1 ½ teaspoons baking soda
1 teaspoon Kosher salt
1 cup nonfat Greek yogurt
1 cup granulated sugar
1 large egg
1 ½ cups pumpkin puree
1 Tablespoon vanilla extract
½ cup dark chocolate chips, chopped fine
nonstick cooking spray
Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. In a large bowl, combine the yogurt, sugar, egg, pumpkin puree, and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chopped chocolate chips with a rubber spatula. Spread evenly into the prepared baking dish.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the dish. Cut into squares and enjoy! Makes 24 servings.
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THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.