Pumpkin-Peanut Butter Chocolate Chip Cookies (Vegan & Gluten Free

• Vegan
• Gluten free

• Produce

  • 1/2 cup Pumpkin, canned

• Breakfast Foods

  • 3/4 cup Rolled oats, gluten free

• Condiments

  • 1/2 cup Maple syrup
  • 1/3 cup Peanut butter, natural

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Oat flour, gluten-free
  • 2 tsp Pumpkin spice
  • 1/4 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips, vegan
  • 1 1/2 tsp Vanilla extract, pure

Found on veganhuggs.com

Description

Ingredients

• 1/2 cup oat flour ( gluten-free , if preferred) See note
• 3/4 cup rolled oats ( gluten-free , if preferred)
• 1/2 teaspoon baking soda
• 2-3 teaspoons pumpkin spice
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin
• 1/3 cup natural peanut butter
• 1/2 cup maple syrup
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup vegan semi-sweet chocolate chips

Directions

• Preheat oven to 350º
• In a large bowl, combine all dry ingredients of oat flour, rolled oats, baking soda, pumpkin spice & salt. Combine well.
• In a medium bowl, combine all wet ingredients of pumpkin, peanut butter, maple syrup & vanilla extract. Mix well.
• Pour wet mixture into the large bowl of dry ingredients. Combine well. Add the chocolate chips and gently fold them into the batter.
• Place a heaping tablespoon of batter onto a baking sheet for each cookie. Leave at least 1 of room in between each one. You can gently flatten with a spoon or leave them as is, for a chunkier cookie. (I didnt flatten them) Place in oven for 10-12 minutes or until lightly browned.
• Remove from oven and let cool for 10 minutes before removing them from pan. They might look undercooked, but they will firm up as they are cooling. Remove with a spatula carefully and transfer to a cooling rack for another 5 minutes. Enjoy!

Nutrition