Equipment
- Baking Sheet
Ingredients
- 1 cup natural, unsweetened peanut butter
- ½ cup dairy free butter, softened
- ¼ cup maple syrup
- ⅔ cup coconut sugar, plus more for topping, can substitute brown sugar
- 1 tbsp vanilla extract
- ⅓ cup pumpkin puree, not pumpkin pie filling
- 1¾ cup gluten free oat flour, or all purpose flour
- ½ tsp baking soda
- 1 tbsp pumpkin pie spice
- ½ tsp salt
Method
- Preheat oven to 350.
- Add peanut butter, vegan butter, maple syrup, coconut sugar, vanilla and pumpkin puree to a bowl. Using a hand mixer, beat on high for 1-2 minutes until well combined and fluffy.
- Add in all remaining ingredients and mix just until combined.
- Roll into 1.5 TBSP sized balls and place on a parchment lined baking sheet. Use a fork dipped in water (to prevent sticking) to flatten the balls in a crosshatch pattern. Sprinkle with coconut sugar.
- Bake for 8-10 minutes until slightly golden on the bottom.
- Remove from oven and let cool for 2-3 minutes before transferring to parchment paper.
Nutrition
Serving 1cookieCalories 120kcalCarbohydrates 13gProtein 3gFat 6gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 3gTrans Fat 1gSodium 135mgPotassium 98mgFiber 1gSugar 5gVitamin A 424IUVitamin C 0.2mgCalcium 12mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
