Peanut Butter and Pumpkin cookies

Peanut Butter and Pumpkin cookies

These are a great last minuet bake when you’re craving something sweet of needing a little treat for the kids. They can easily be thrown together in a matter of minuets, and only take 10 minuets to bake (depending on preferred consistency).

Ingredients

  • 1/2 cup peanut butter
  • 3 tbsp self raising flour
  • 1/3 cup sweetener
  • 2 tbsp pumpkin puree

Directions

  1. Preheat oven to 180c/350f and line a try with parchment paper.
  2. Put all the ingredients into a bowl and mix well until a dough of even consistency is formed. ( add a little extra flour if you dough seems a bit wet, this is normally due to the type of sweetener or how oily your peanut butter is.)
  3. Take a tbsp size lump of cookie dough and roll into a ball, then flatten onto the tray. ( you can use a fork to make them look a bit more rustic or leave them classic flat.)
  4. Repeat until the cookie dough is all used up
  5. Bake for 10-15 minuets until they start to turn golden brown.

Serve warm with your favourite nice cream, or take as a treat on a picnic.

Notes, Tips and adjustments

  • Peanut Butter; substitute with any other nut butter or nut butter substitute such as sunflower seed butter. Remember we are talking about pure peanut butter no added sugar, salt, preservatives or additives. Peanut butter is perfectly delicious with out all that gunk!
  • Self-raising flour; This is my preferred for plant based baking, however plain flour with 1/2 tsp baking powder works the same. I am often baking with my 6 year old daughter how isn’t great at mixing ingredients evenly, so using flour with ready mixed raising agents stops finding sudden lumps of baking powder when eating.
    • If you are Gluten/wheat free oat flour is a good option, or a gluten free flour mix, just make sure you get self-raising OR add the rating agent to stop the cooking being to dense.
  • Sweetener; This can be granulated stevia, maple syrup, sugar or honey….. pretty much whatever you like using, these cookies ain’t fussy. The more liquid your sweetener the more flour you will have to add to get a nice pliable consistency.
  • Pumpkin puree; We always have a tins of puree pumpkin in the house, we use it in so much, its a great way to add moisture into baking without fats and it also give an extra flavour and nutrient boost win:win. However if you don’t vernally have pumpkin in the house and find it too pricey for your budget you could also use unsweetened apple sauce or mashed over-ripe bananas. OR experiment with other puree fruits and let me know how it works out in the comments below.

This is your baking play, experiment and discover something new. (All the best recipes were made this way!!)


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