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
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!
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