These are perfect for kids school snacks. Freeze them and pull one or two out to pop in their snack container. You'll know you are sending some protein and fiber and not too much sugar. The small amount of chocolate chips just on the top make them feel like they're getting a treat! My kids and their classmates give them 5 stars!
Ingredients
- 1 can pumpkin puree , 15 ounce
- 4 eggs , beaten
- 1.5 cups white sugar
- 1 cup vegetable oil
- 0.67 cups water
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 0.75 cups powdered milk
- 0.75 cups ground unsalted almonds
- 0.5 cups flax seed meal
- 2 teaspoons baking soda
- 1.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoons ground cloves
- 0.25 teaspoons ground ginger
- 0.25 packages miniature semisweet chocolate chips , 18 ounce
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.
-
2
Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.
-
3
Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.
-
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.
Nutrition Facts
Per serving
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