Ingredients
Method
- Preheat your oven to 350F. In a large mixing bowl, add the oat flour and GF all-purpose flour, coconut sugar, baking powder, salt, and pumpkin spice blend and whisk thoroughly until well combined.
- Next, add the cold diced butter and work with your hands until the mixture resembles crumbly sand.
- Add the pumpkin puree and milk and continue working the dough, without overmixing, until it starts to come together. The mixture will be very sticky!
- Add in the chocolate chips and mix very gently with your hands. Next, lightly flour your work surface to prevent the dough from sticking. With floured hands, shape the dough into a single piece about 1/2 an inch thick. You could also use a rolling pin with a sheet of parchment paper over the dough, but I used my hands ‘cause I don’t really mind the whole ‘rustic’ look.
- Using a dough cutter or pizza cutter, cut the dough into roughly 1-inch squares. Dividing the dough in half and then half again, an so-on-so-forth will give you roughly anywhere from 12-16 squares, depending on how wide you flattened the dough. You can definitely make them bigger too, you just won’t have as many of them.
- Once you’ve cut the dough, place the squares on a prepared baking sheet with parchment paper. Brush them lightly with the remaining plant-milk to glaze and bake them in the preheated oven for 15 minutes, until golden. Serve warm with tea or (pumpkin spice) latte and enjoy!
Notes
If you don’t have the Blume Pumpkin Spice Latte blend, you can make a small batch of homemade pumpkin spice blend, and use 2 tsp for this recipe.
In a mason jar, add the following spices and shake vigourously (with the lid on!) to combine:
3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp nutmeg
1.5 tsp ground allspice
1.5 tsp ground cloves