Paleo Pumpkin Nutella Cookie Bars

Chocolate chip cookies, pumpkin spice, and Nutella all come together in this paleo cookie bar.


  • For the Nutella
  • 2 cups raw hazelnuts, skin removed
  • 1 1/2 tbsp. pure maple syrup
  • 1/4 cup dark cocoa powder
  • 2 1/2 tbsp. avocado oil
  • 1 tsp. vanilla extract
  • For the Bars:
  • 1 cup almond butter
  • 1/2 cup organic pumpkin puree
  • 1 banana, ripe
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1/4 tsp sea salt
  • 1/3 cup dark chocolate chips


  1. Line a square baking dish with parchment paper. Set aside.
  2. Place the hazelnuts into a food processor, and process for 2-3 minutes, scraping the sides as needed, until the nuts begin to release oil and then form a smooth nut butter.
  3. Add the pure maple syrup, cocoa powder, avocado oil, and vanilla extract, and process for an additional 1-2 minutes, until the spread is smooth and glossy.
  4. Place almond butter, pumpkin, banana, maple syrup, and vanilla in a medium bowl. Stir until well-combined.
  5. Add the remaining ingredients (coconut flour, cinnamon, nutmeg allspice, sea salt, and chocolate chips), and stir until smooth.
  6. Pour half the cookie batter into the prepared baking dish, smoothing with a spatula. Add a layer of the Nutella, followed by the remaining cookie batter.
  7. Place into the freezer for at least an hour, or until solid.