Peanut Butter Pumpkin Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 teaspoon raw cane sugar
- 1 teaspoon salt
- 400 g pumpkin pulp, peeled and diced
- 1 tablespoon margarine, vegan
- 0.5 teaspoon ½ vanilla powder
- 0.25 teaspoon ¼ salt
- 150 g peanut butter
- 80 ml milk (oat)
- 75 g raw cane suar
- 3 teaspoons spices for pumpkin pie
- 1 teaspoon vinegar
- 0.5 teaspoon ½ baking soda
- 160 g flour (whole rain)
- 0.5 ½ cup raisins, or chocolate chips
Print Recipe
Pin Recipe Instructions
- Bring a liter of water to the boil in a saucepan and dissolve 1 teaspoon each of sugar and salt in it. Add the pumpkin and cook until soft, this takes about 10 minutes. Drain the water and drain the pumpkin very well, then puree and set aside.
- Preheat the oven to 180 ° C.
- Mix the margarine with the vanilla, the salt, the peanut butter, the oat milk and the raw cane sugar until the sugar crystals dissolve. Then stir in the pumpkin puree, vinegar and pumpkin pie spice. Mix the whole wheat flour with the baking soda in another bowl. Mix the pumpkin mixture with the flour mixture and - if desired - add raisins or chocolate chips. The dough shouldn`t be too firm (depends on the flour used), so add a little oat milk if necessary.
- Cover baking trays with baking paper and use a tablespoon to form biscuits from the dough. Put in the oven for 20 minutes, but bake on sight. The cookies should brown lightly, but not completely dark brown.
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