There is something incredible about the combination of pumpkin and chocolate! Enjoy these Keto Pumpkin Chocolate Chip Cookies in convenient cookie bar form when your next cookie craving strikes.
In a large bowl or bowl of a stand mixer, combine butter, Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.
Mix on medium-high for 5-6 minutes until fluffy.
Then, add one egg and mix it in on low. Add the second egg and do the same.
Add pumpkin puree and vanilla extract, scrape down the sides of the bowl, and mix on low until well combined.
In a small bowl, thoroughly combine the coconut flour, oat fiber (if using), pumpkin pie spice, cinnamon, baking soda, and salt. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
Gently fold in chocolate chips.
Lightly spray the bottom of a casserole dish (I used 7x11”) with non-stick cooking spray, then evenly spread the batter into the dish.
Place casserole dish in the oven and bake for 15-22 minutes (highly dependent on your oven), until the edges begin to lightly brown. Do NOT overbake! The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The cookie bars will firm up as they cool.
Place the dish on a wire rack and let the cookie bars cool completely. (For quicker cooling, after 30 minutes you can place the dish in the fridge.)