These Pumpkin Peanut Butter Cookies are easy, healthy soft peanut butter cookies filled with real pumpkin puree.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/pumpkin-peanut-butter-cookies/
Preheat the oven to 350°F(180°C). Line a cookie sheet with parchment paper and oil with coconut oil. Set aside.
In a large bowl, stir peanut butter, pumpkin puree, maple syrup, and vanilla extract until smooth.
Stir in cinnamon, ginger, nutmeg, baking soda, and oat flour until a sticky dough forms.
Set aside for 10 minutes to give the oat fiber time to absorb the liquid in the batter.
Now the batter should be moist but easy to grab and roll into balls. If it's too runny, add a bit more oat flour, 1 tablespoon at a time up to 3 tablespoons extra to keep the cookies moist and soft.
Slightly oil or wet hands, scoop out 2 tablespoons of batter and roll into a ball.
Place each cookie dough ball onto the prepared tray, leaving 1 thumb of space between each cookie. They don't spread in the oven, but it makes it easier to remove from the baking sheet later on.
Using the back of a fork, press down the cookies twice, in opposite directions to form a crisscross shape on top of the cookies.
Bake for 12-15 minutes or until golden brown and dry on top and edges - they are still very soft to the touch, and that's normal.
Cool completely on the baking sheet for about 45 minutes. Then slide a spatula under the cookie and let them cool down on a rack for 1 hour. The cookies should be soft and moist in the center and crisp slightly on the edges.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw at room temperature.
Note 1: Or the same amount of almond flour. Coconut flour won't work.