Ingredients
24
24 servings
- •1 (15 ounce) can pumpkin puree
- •4 eggs, beaten
- •1 ½ cups white sugar
- •1 cup vegetable oil
- •⅔ cup water
- •1 cup all-purpose flour
- •1 cup whole-wheat pastry flour
- •¾ cup powdered milk
- •¾ cup ground unsalted almonds
- •½ cup flax seed meal
- •2 teaspoons baking soda
- •1 ½ teaspoons salt
- •1 teaspoon ground cinnamon
- •1 teaspoon ground nutmeg
- •½ teaspoon ground cloves
- •¼ teaspoon ground ginger
- •¼ (18 ounce) package miniature semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.
- Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.
Nutritional Facts
Per 24 servings
- Calories: 266
- Carbohydrate: 29g
- Fat: 15g
- Fiber: 3g
- Protein: 5g
- Sugar: 18g
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