It’s Fridayyyyy say whaaaa maybe you have some free time this weekend, maybeeee you wanna make a new recipe? well if that’s all true, perhaps : PUMPKIN PEANUT BUTTER COOKIES with a cute lil pumpkin in the middle?
Just sayin’. We are kinda in love over here. This is my healthy/ pumpkin take on those blossom cookies I loved as a kid. Also these cute lil pumpkins are by @choczero meaning their sugar free and delicious - I’m a big fan of their products so I’m excited to share with y’all my discount code ‘THEDAILYKALE’ if you ever want to try something from them! Alright without further ado and in the voice of the cookie monster: coooooookies:
Peanut Butter Pumpkin Cookies
Recipe by The Daily Kale
1/2 cup butter (melted)
1/2 cup Lakanto golden monkfruit
4 tbsp maple syrup (@choczero)
6 tbsp peanut butter
6 tbsp pumpkin purée
2 cups almond flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Pinch of: cinnamon, nutmeg, pumpkin spice
Topping: @choczero pumpkins
Preheat oven to 350.
In a bowl, combine melted butter and monkfruit and mix together. Add in peanut butter, pumpkin and maple syrup and stir until complexity combined then add in the egg last and stir together until smooth.
In a separate bowl combine all dry ingredients and stir together, and press any clumps out.
Combine the wet with the dry and mix together.
Line 2 pans with parchment paper and spray with coconut oil. Using a spoon, scoop out the mixture and place evenly out on the pans. With wet hands form a cookie shape.
Bake for 15-17 minutes. Press the chocolate pumpkins into the cookie and put in the freezer for about 10 minutes, so the chocolate doesn’t melt.
*They will be hard to move without crumbling but I used a fish spatula (basically a really big thin spatula and placed them with the parchment paper underneath, on a cooling rack. They might seem crumbly at first- but they will come together as they cool :)
*This batch for me made about 14 cookies.
*They spread out quite a lot during baking so don’t make them too big :)