Chocolate Chip Pumpkin Squares

We get a lot of emails asking if coconut flour can be used instead of other flours that are seen in my recipes. Almost always, the answer is ‘no’. Coconut flour is very very absorbent and if you’ve ever done a substitution with coconut flour, you’ll remember not to do it again because your baked treat likely turned out so dry it was inedible.
We took a long break from buying coconut flour because it was so hard to work with. We have a pantry so full of baking ingredients that We really didn’t need to store another jar of flour that We were not thrilled about using.
Last week though, we cleaned up the pantry and there was space on the shelves for the first time in months. So I picked up some coconut flour and decided to use it to make a pumpkin dessert.
So here’s a recipe for pumpkin squares that’s made from a coconut flour base. The key to baking with coconut flour is to make sure you have enough “wet” ingredients to balance out the absorbency. Most of the time, as in this recipe, this is accomplished with lots of eggs. These squares are perfect for fall. This recipe will not work with canned pumpkin (I tried and it came out too watery), but you can substitute any winter squash for the fresh pumpkin.
Chocolate Chip Pumpkin Squares
1/3 cup coconut flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp sea salt
4 eggs
1 cup fresh roasted pumpkin
1/3 cup honey or maple syrup
¼ cup coconut oil, liquefied
1/2 cup dark chocolate chips
1. Preheat oven to 350F
2. In a food processor, combine the first 4 ingredients
3. Pulse in the rest of the ingredients except for the chocolate chips until well combined
4. Stir in the chocolate chips by hand
5. Bake for 20-30 mins in an 8×8 baking dish that has been greased or lined with parchment paper
6. Cool, then slice and serve