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Stack of Healthy Peanut Butter Pumpkin Cookies

Healthy Peanut Butter Pumpkin Cookies

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 15-16 Minutes
  • Total Time: 30 Minutes
  • Yield: 24 Cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

Peanut butter meets pumpkin in these irresistible Healthy Peanut Butter Pumpkin Cookies: creamy, cozy, and perfectly autumn.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups (5.4 oz.) almond flour
  • 1 cup rolled oats, chopped
  • 1 Tablespoon cornstarch (or arrowroot powder)
  • ¾ cup maple sugar (or other dry sugar) *
  • Pinch pumpkin pie spice *
  • 1 teaspoon cinnamon *
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon sea salt *

Wet Ingredients

  • 1/2 cup pumpkin puree [canned]
  • 2/3 cup creamy peanut butter *
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350 F, middle rack.
  2. Line a large baking sheet with a silicone pad or parchment paper, set aside.
  3. Place the rolled oats into a food processor and pulse off and on until the oats are finely chopped. Do not make oat flour. Place the oats into a large bowl, set aside.
  4. Place all the remaining Dry Ingredients into a large bowl with the chopped oats, whisk to combine.
  5. Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff wooden spoon to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the peanut butter (and other wet ingredients) into the dry ingredients, scrape down the spoon and the sides of the bowl, stir and mix intently. The batter will eventually come together and will appear thick and slightly sticky.
  6. Place the dough in refrigerator for 15 minutes to rest. This will allow the dough to be less sticky and easier to work with.
  7. After 15 minutes, then using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the batter into rounded lumps (dome shape), then roll the dough into a smooth ball, then place onto the large baking sheet, approximately 3 inches apart as the batter does spread (or use 2 baking sheets, if needed).
  8. Then use a fork to flatten the dough balls, press the ball down with the fork, then go the other direction to create the traditional cross pattern.
  9. Repeat the fork pattern until all the dough has been rolled and crisscross flattened.
  10. Place in a 350 F preheated oven for 15 to 16 minutes (largely dependent upon the size of the cookies) or until fully set. Note: If using two baking sheets, switch top to bottom and bottom to top about halfway through the baking.
  11. Remove the baking sheet(s) from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then enjoy!

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.  

Servings:  Makes 24 cookies

Find it online: https://monkeyandmekitchenadventures.com/healthy-peanut-butter-pumpkin-cookies/