These pumpkin cookies are easy to make, moist and delicious but be careful! They go fast!
what you will need-
2 cups flour (I used white but brown rice flour makes a great substitute if you are gluten free)
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
1 can (15 oz) pumpkin puree
1 1/3 cups sugar
1/3 cup unsweetened almond milk
1/4 cup vegetable oil
1 3/4 tsp vanilla extract
Preheat the oven to 400 degrees
Combine the dry ingredients (flour, baking soda and cinnamon) in a small bowl. Use a fork to combine and to sift. Set aside.
Combine the remaining ingredients in a larger bowl or a mixing bowl. Combine throughly.
Spoon in the dry mixture until the wet and dry ingredients are completely mixed together.
On a greased cooking sheet, spoon tablespoon sized dollops 2 inches apart.
Bake for 10-12 minutes, until the edges are crisp. Allow to cool a few minutes on the cookie sheet then finish cooling on wire racks.
note- these cookies are incredibly moist, it if you prefer them crunchier you can cook for a longer period of time, just be careful not to burn them!
I love peanut butter cookies and I even like this gluten free vegan version better than the regular peanut butter cookies I grew up eating (sorry mom!). I did use my mom’s recipes as inspiration, because I wouldn’t have thought of using applesauce in these if I hadn’t seen her use it in her cake recipes.
what you will need-
3 tablespoons brown rice flour (these can also be used making regular flour if you aren’t gluten free)
3/4 teaspoon baking soda
1/2 cup peanut butter
1/4 cup sugar
2 tablespoons brown sugar
2 tablespoons apple sauce (unsweetened all natural)
1/4 teaspoon vanilla extract
First, pre heat oven to 350 degrees. Line baking sheet with parchment paper.
Next, measure out the 3 tablespoons of brown rice flour and 3/4 teaspoons baking soda. Sift and mix with a fork in its own bowl. Set the dry ingredients to the side for now.
Mix together the peanut butter, sugar, brown sugar, apple sauce and vanilla extract. Once it is mixed well, spoon in the dry ingredients and mix until dough is uniform. The dough will be thick.
Roll dough into balls about 1-1 1/2 inches thick. Place dough balls onto parchment paper lined baking sheet. (Don’t forget to save some of the raw dough to eat later! Go ahead! It’s vegan and completely safe to eat raw.)
Take a fork and lightly press down on the dough balls.
Bake for 8-10 minutes. (Cooking times will vary slightly based on the size of cookies)
Allow to cool completely and enjoy!