Gluten-Free Vegan Peanut Butter Pumpkin Cookies
Ingredients
- 1 cup natural unsweetened peanut butter
- 1/2 cup vegan butter, softened
- 1/4 cup maple syrup
- 2/3 cup coconut sugar (or brown sugar)
- 1 tablespoon vanilla extract
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 3/4 cups gluten-free oat flour or all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
Preparation
Preheat the oven to 350°F (175°C). In a bowl, combine the peanut butter, vegan butter, maple syrup, coconut sugar, vanilla extract, and pumpkin puree. Use a hand mixer on high speed to beat the mixture for 1-2 minutes until well combined and fluffy.
Add the oat flour (or all-purpose flour), baking soda, pumpkin pie spice, and salt to the bowl. Mix just until combined.
Roll the dough into 1.5 tablespoon-sized balls and place them on a baking sheet lined with parchment paper. Use a fork dipped in water 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 the oven and let the cookies cool for 2-3 minutes before transferring them to a parchment paper.