I am going gaga for these cookies. In fact, I might have been listening to Lady Gaga music while preparing these absolutely stellar cookies. You see, I have a peanut butter problem. Well, okay it’s not actually a problem given that peanut butter is pretty healthy and the consumption of all nuts have been shown in scientific research to benefit our health, but I mean I REALLY LOVE PEANUT BUTTER. I don’t eat peanut butter every day because I think my appreciation of its tastiness would go down a notch if I consumed it all the time and I’ve gotta fit other delish nuts and seeds in my diet too, but I do enjoy the taste of it when I get around to preparing a cookie recipe like this one.
And I do recommend trying this recipe. After all, my goal is to spread the cookie love to as many people as possible. Of course, if you have a peanut allergy, forget everything I just said…ur wrote. Actually if you loathe peanut butter or it doesn’t agree with your body, don’t worry! We can still be friends and you can sub the peanut butter with almond or cashew butter or even sunflower seed butter if you are allergic to nuts.
Now, I used peanut flour in this recipe too because I just went peanut crazy and it was way too easy to order peanut butter flour thanks to the beauty that is Amazon.com. In my opinion, that buy with one-click button is one dangerous button. In this case, I had no guilt about buying a bunch of peanut flour with one click and having it delivered directly to my door. SCORE. CLICK HERE to do the same.
As for the cinnamon and nutmeg, I added them in with the blended ingredients because I love that the final cookies have an equal amount of spice per cookie when I do this. When it comes to my cookies, I want them evenly spiced!
Okay, let’s see…what else do I need to mention here? Oh yes, I used flaxmilk in the preparation of this recipe. I spotted flaxmilk for the first time in Whole Foods Market yesterday and you should have seen the look on my face! Let’s just say, I was pretty giddy and you’d think I’d just one the lottery or had been proposed to by Leonardo Dicapro circa his staring role in Titanic (swoon). That’s how happy I was. Actually, I’m not going to lie to you. I would have been happier with the proposal (duhh), but let’s just say that I was super super happy with my flaxmilk find. It was the same level of happy that occurred when these cookies were done baking and I was able to eat one. And please do not get me started about my love of Leonardo Dicarpro. We don’t want to go there.
Final note: I drizzled melted unsweetened dark chocolate over some of these cookies, hence the chocolaty goodness you see in the photo below. You can leave the chocolate out entirely and these cookies are still awesome or you can drizzle some over your own cookies. Be warned: The chocolate I used isn’t sweet and I’m an unusual person who enjoys unsweetened dark chocolate on her cookies. You can sweetened your melted unsweetened dark chocolate by stirring in a bit of date sugar or Stevia if you’d like. You can also throw in some raisins or currants into the batter and I’m sure they would be wonderful pops of flavor to complement the peanut butter-pumpkin deliciousness.
Ingredients (makes 15-18 cookies):
1 cup pureed pumpkin
½ cup natural peanut butter, unsalted
1 medium-sized ripe banana
2 tablespoons ground flaxseeds mixed with ½ cup water
¼ cup nondairy milk of choice
1 tablespoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup peanut flour or almond flour
1 cup whole-wheat, spelt or oat flour (oat flour is a gluten-free option)
1 cup date sugar
1 teaspoon baking powder
1) Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper and lightly spray with coconut or olive oil to prevent cookies from sticking to pan during baking.
2) Combine the first eight ingredients (from pumpkin to nutmeg) in a high-powdered blender or food processor and blend or process until all ingredients are smooth and creamy. Set aside.
3) In a medium-sized mixing bowl, combine flours, date sugar and baking powder. Pour the blended ingredients into the bowl and using a spatula, mix well. It may appear as though there isn’t enough liquid to wet the dough, but keep on mixing until all of the wet and dry ingredients are thoroughly incorporated.
4) Using a large spoon, create cookie balls using about a heaping tablespoons worth of batter per cookie ball. Place each ball on the muffin pan. Once all batter is used, flatten each ball so that they are cookie shaped.
5) Place in oven and bake for about 20 minutes or until cookies are slightly crisp on top. For best results, allow them to cool for 5-10 minutes before serving so that they firm up a bit.