Cookies are baked right inside these cookie stuffed pumpkin blondies! They're so dense and chewy you'll never know they're gluten and dairy free!
Preheat your oven to 325 degrees and line an 8x8 inch pan with parchment paper, leaving a little bit to hang over the sides of the pan.
In a microwave-safe bowl, melt the almond butter and maple syrup together until the almond butter is smooth and creamy, about 1 minute.
Add in the pumpkin, coconut sugar, vanilla and apple cider vinegar. Using an electric hand mixer, beat until smooth.
Add in the remaining ingredients, up to the chocolate chips, into the bowl and stir until well combined. Finally, stir in the chocolate chips.
Spread just under 1/2 of the batter evenly in the bottom of the prepared pan. Then, press the cookies into the batter - 2 rows of 3 and one row of 2 cookies that are each broken in half - to fit the pan.
Spread the remaining batter over the cookies, covering them entirely. It might seem like the batter won't cover the cookies but just work with it and it will!
Bake until the edges are deep golden brown and begin to pull away from the sides, and a toothpick inserted in the center comes out clean, about 50-55 minutes.
Let cool COMPLETELY on the counter. **
Slice and DEVOUR!
*As with all gluten free baking, PLEASE weigh your flour. Some brands need 6 Tbsp to make 31g.
**Do not cut these while still warm, as they won't hold together as well.