Preheat oven to 350 degrees
Ingredients
2 cage free eggs
1 cup almond meal
1 cup gluten free oats
½ cup organic pumpkin puree
¼ cup coconut sugar
¼ cup semisweet morsels
1 tsp cinnamon
1 tsp baking powder
Directions
- Beat eggs in a mixing bowl
- Stir in pumpkin puree
- Add all dry ingredients and mix well
- Coat a 9” x 9” brownie pan with olive oil spray
- Spread batter evenly into pan
- Bake for 20 minutes
- Cool for 5 minutes before cutting
- Cut into squares
- Enjoy warm or cold
- Store leftovers in an airtight container in the refrigerator