Pumpkin Peanut Butter Chocolate Chip Cookies
Get your pumpkin & chocolate fix with a creamy, melt-in-your-mouth Pumpkin Peanut Butter Chocolate Chip Cookie. They're paleo, gluten free and vegan!
Servings: 14 cookies
Calories: 156kcal
Ingredients
- 1 cup peanut butter unsalted & creamy (for Paleo use cashew or almond butter)
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon almond extract
- 1/4 teaspoon sea salt
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350 F. While the oven is heating, place a baking sheet for the cookies in the oven.
- In a standing mixer or large bowl for a hand mixer, add all ingredients except chocolate chips. Mix to combine batter until smooth then add chips and fold into batter by hand.
- Remove the baking sheet from the oven and line with parchment paper. Place 2-3 tablespoons full of batter onto a preheated baking sheet.
- Bake at 350 F for 12-15 minutes until edges are slightly brown.
- Remove from the oven and the allow cookies to cool 5 minutes on baking sheet before removing with a spatula. They will continue cooking for those 5 minutes.
- After 5 minutes, carefully transfer to a wire rack to cool completely.
- If desired, sprinkle tops of the cookies with more pumpkin pie spice and chocolate chips.
- Store in a container in the refrigerator up to one week.
Video
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you enjoy this recipe, check out my cookbook for more delicious recipes!
Nutrition
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 10.8g | Protein: 4.4g | Fat: 10.6g | Saturated Fat: 2.3g | Sodium: 61.4mg | Fiber: 1.7g | Sugar: 6.3g