Ingredients

1. 2 ½ cups of gluten-free flour
2. 1 tsp baking powder
3. 1 tsp baking soda
4. 1/3 cup monk fruit sweetener, regular
5. 1/3 cup monk fruit sweetener, golden
6. 1 can of pumpkin puree
7. ½ tbsp. pumpkin pie spice
8. ½ tbsp. vanilla extract
9. ¼ cup vegan butter, softened
10. 1 flax egg (1 tbsp ground flax seed + 2 tbsp water, mix and absorb for 5 minutes)
11. 3 packs of House of Macadamias dry roasted macadamias
12. ¾ cup of white chocolate baking chips (ex: bake believe is dairy free)
    

Instructions

1. Preheat the oven to 350 degrees F
2. In a medium sized mixing bowl, add all of the dry ingredients and mix together
3. In a separate mixing bowl, add in your flax egg and the remaining wet ingredients
4. Mix all of the wet ingredients until fully combined
5. Add the dry mixture to the wet ingredients slowly and then mix until combined
6. Fold in 2 packages of dry roasted macadamia nuts and ½ cup white chocolate chips
7. Line a 9x9 baking tray with parchment paper and spray with non-stick spray
8. Pour the batter into the tray and spread in an even layer
9. Top the batter with 1 package of dry roasted macadamias and the last ¼ cup of white chocolate chips
10. Put into the oven and bake for 30 minutes, rotating halfway through the baking time
11. Remove from the oven and let cool before slicing
12. Once cooled, slice and enjoy!