When I saw this pumpkin spiced peanut butter at the store I had to buy it even though I had no idea how it would taste! My comments on it are:
*great with apples or bananas
*wish they didn’t use palm oil (or at least so much) to make it so thick and clay like
I might have to try and make some myself but pumpkin almond butter, since I rarely have peanuts, almonds are so much better and better for you. Once I figure that one out I will be sure to share!
Back to the peanut butter at hand! If you make this recipe with regular peanut butter that isn’t the same thick style, you will want to use only 1/3 cup of hot water.
If you don’t chill the dough for a little bit at least, you get pre melted chocolate chips and it turns them into chocolate peanut butter cookies instead of having the chips.
1/3 cup Pumpkin Spice (or regular) Peanut Butter
1/2 cup hot water
3 TBS coconut oil (or oil of choice)
1/2 cup coconut sugar
1/4 cup cane sugar (or can use all cane or all coconut sugar)
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/2 tsp sea salt
1/2 tsp baking soda
1 cup rolled oats
1 cup brown rice flour
1/3 cup vegan chocolate chips
Preheat oven to 325F
Place all ingredients above the —– (line) in a medium bowl and mix together. It works easier that way getting all that to turn liquid.
Next, mix in the oats. After they are completely mixed in the. Mix the flour. Place the bowl in the fridge WITHOUT the chocolate chips added. After the 5 min is up, then mix in the chocolate chips and put on baking sheet.
Flatten cookies down because they WON’T SPREAD. You can put them very very close together without any issue.
Visual learners keep scrolling!