Chocolate Chip Peanut Butter Pumpkin CookiesAutumn Weekends are for baking, don’t you think?!
These cookies contain ALL of my very most favorite things: chewy oats, indulgent PB, glorious pumpkin, and of course chocolate….
You likely already have all the ingredients at home.
When shopping for ingredients:
Look for a higher percentage cacao for the chocolate chips, and always read ingredients.
I like to buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal, and will often stock up when I high quality product is on special.
Use any dark chocolate chips of your choice: the higher cacao percentage, the healthier!
If you’re looking to keep sugars lower; try using Lily’s brand chocolate that is sweetened with stevia.
Also, sweetness factor is such a very personal preference, so you may want to use less or more honey/maple syrup, depending on YOUR family’s taste preferences.
A few chopped walnuts or pecans would also be a fabulous mix-in, if nuts are your thing.
Special Note:
Make sure your pumpkin is pure pumpkin puree (not pumpkin filling)
Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf. It can be easy to grab one thinking it is the other because the two products look very similar.
However, they are VERY different products!
Pumpkin Puree (that can also be made at home very easily) should say ONLY Pumpkin on the ingredient label.
Pumpkin pie filling often has many ingredients, one of which is SUGAR.
So, flip those cartons over and READ the ingredients.
We want pure pumpkin puree with nothing else added.
*Also: You may substitute pumpkin for pureed butternut squash or pureed sweet potato.
Makes about 16-18 cookies
Ingredients:
- ½ cup honey or raw maple syrup
- ½ cup all natural unsalted peanut butter
- ⅓ cup pure pumpkin puree
- ¼ cup melted unrefined organic coconut oil
- 1 large egg, room temp
- 1 tsp vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1/2 teaspoon fine-grain sea salt
- ½ teaspoon ground cinnamon
- 2 cups oat flour, or ground oats
- 1 cups old-fashioned rolled oats
- 1 cup dark chocolate chips
Instructions:
Preheat your oven to 325 degrees f. and line two baking sheets with parchment paper.
In a large mixing bowl, whisk honey, peanut butter, pumpkin puree, and coconut oil.
Crack an egg in and add vanilla extract; whisk until the mixture turns thick and creamy.
In another mixing bowl whisk together; oat flour, rolled oats, baking soda, baking powder, salt and cinnamon.
Add these dry ingredients to your wet mixture, using a wooden spoon mix until all the ingredients are well incorporated.
Add in the chocolate chips, and gently fold to combine.
Using a small cookie scoop or a tablespoon, drop 2 tablespoon portions, 2 inches apart, onto the prepared baking sheet.
Gently press into a thick cookie shape. These cookies will not spread, they’ll remain the same shape as before baking.
Place your cookie sheet into your preheated oven and bake for about 12 minutes, switching baking sheets position halfway through baking, so they’re all nice and evenly golden brown.
Let your cookies cool for 5 minutes on the baking sheets before transferring to the racks to cool completely.
You can store these cookies in an airtight container at room temperature for up to 1 week, or freeze a few batches for “emergencies” like I do.
Enjoy!
Rachel
Ingredients
- ½ cup honey or raw maple syrup
- ½ cup all natural unsalted peanut butter
- ⅓ cup pure pumpkin puree
- ¼ cup melted unrefined organic coconut oil
- 1 large egg, room temp
- 1 tsp vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1/2 teaspoon fine-grain sea salt
- ½ teaspoon ground cinnamon
- 2 cups oat flour, or ground oats
- 1 cups old-fashioned rolled oats
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 325 degrees f. and line two baking sheet with parchment paper.
- In a large mixing bowl, whisk honey, peanut butter, pumpkin puree and coconut oil.
- Crack an egg in and add vanilla extract; whisk until mixture turns thick and creamy.
- In another mixing bowl whisk together; oat flour, rolled oats, baking soda, baking powder, salt and cinnamon.
- Add these dry ingredients to your wet mixture, using a wooden spoon mix until all the ingredients are well incorporated.
- Add in the chocolate chips, and gently fold to combine.
- Using a small cookie scoop or a tablespoon, drop 2 tablespoon portions, 2 inches apart, onto the prepared baking sheet.
- Gently press into a thick cookie shape. These cookies will not spread, they'll remain the same shape as before baking.
- Place your cookie sheet into your preheated oven and bake for about 12 minutes, switching baking sheets position halfway through baking, so they're all nicely, evenly golden brown.
- Let your cookies cool for 5 minutes on the baking sheets before transferring to the racks to cool completely.
- You can store these cookies in an airtight container at room temperature for up to 1 week, or freeze a few batches for "emergencies" like I do.
- Enjoy!
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