Pumpkin Peanut Butter Cookies
These simple pumpkin peanut butter cookies are so great for fall! They're vegan, gluten-free, refined sugar-free and also use just one bowl and less than 10 ingredients to make
Servings: 12 cookies
Calories: 106kcal
Ingredients
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1/2 cup peanut butter
- 1/4 cup pumpkin puree
- 1/3 cup coconut sugar
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/3 cup quinoa flour
- Raw turbinado sugar for sprinkling optional
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the flax egg, peanut butter, pumpkin, coconut sugar and syrup. Beat with an electric mixer until smooth.
- Add the pumpkin pie spice, salt, baking soda and quinoa flour and beat again until a sticky dough forms.
- Using a small cookie scoop, drop the dough onto the baking sheet, spacing the cookies at least 2" apart. Repeat until all the dough has been used.
- Gently flatten the cookies with your hands and sprinkle with sugar. Bake on the center rack for 11 - 13 minutes.
- Remove from the oven and allow the cookies to cool for 10 minutes on the pan before transferring them to a wire rack to finish cooling.
- Once cool, pack up and/or enjoy!
Video
Nutrition
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 95mg | Fiber: 1g | Sugar: 6g | Vitamin A: 794IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg