Coconut Flour Pumpkin Chocolate Chip Bars

0 Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper.
1 Add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk, and flax eggs to a large bowl and mix until well combined, smooth and creamy.
2 Add in coconut flour, baking soda, salt, and the remaining spices. Gently fold in 1/3 cup of chocolate chips into the batter. Spread batter evenly in prepared pan. Sprinkle the remaining chocolate chips on top. Bake for 20-25 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.
3 Make sure it is completely cooled before you cut into 12 bars. Enjoy! Store leftovers in the refrigerator. I actually really like them cold. They firm up more after being in the fridge.