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

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

Who else craves freshly baked cookies (requiring minimum effort) on a rainy football Sunday?! If so, I have the perfect recipe for you – completely vegan, gluten-free, and dairy-free! These cookies are entirely guilt free and will be sure to cure that sweet-tooth of yours!

These cookies were inspired by the Wild Friends Pumpkin Spice Peanut Butter after I purchased not just one, but the pack of THREE from Amazon Prime (Amazon Prime was clearly designed for impulsive shoppers like myself). I should have known how dangerous of a purchase this would be, but hey, I was in the moment and like every other basic chic during fall, I was in need of pumpkin spice everything.
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So fast forward to me finding every possible way of not spooning the entire jar of peanut butter into my mouth, I decided baking with it was the next best thing.

Here’s what you’ll need:

  • 2/3 cup of gluten-free oats (Bob’s Red Mill is my go-to)
  • 1/3 cup of Wild Friends pumpkin spice peanut butter (feel free to substitute with ANY nut butter of choice)
  • 1/4 cup organic pureed pumpkin
  • 1/4 cup unsweetened applesauce
  • 1 ripe banana
  • 1/2 tsp baking powder
  • 1/4 tsp of cinnamon & pumpkin pie spice
  • 3 to 4 (heaping) TBSP of Enjoy Life Foods Dairy Free Chocolate Chips
  • Coconut Oil (to coat your baking sheet)

The apple sauce & pumpkin can be used interchangeably – for example – if you have no applesauce, just double your pumpkin to a 1/2 cup & vice versa!

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Directions:

Set your oven to 325 degrees fahrenheit. Meanwhile, in a large food processor, add all of your ingredients EXCEPT for the chocolate chips & coconut oil. Blend well to a thick consistency (it’s okay if it’s a little chunky)! Add in your chocolate chips & blend for just a few seconds in order to spread the chocolate chips evenly throughout the batter. Next, line a baking sheet with foil & coat lightly in coconut oil (I use a spray bottle). Finally, spoon the batter on the baking sheet in approx ~ 2 1/4 inches across per each cookie. Bake for about 12-15 minutes or until lightly golden on the top. Before indulging, let your cookies sit & cool for a few minutes once you’ve pulled them out of the oven. Enjoy!!

Best kept refrigerated!


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