Peanut Butter Pumpkin Chocolate Chip Cookies
- Mariann Sebok
- Sep 26
- 2 min read
Peanut Butter Pumpkin Chocolate Chip Cookies
Who can resist a great Peanut Butter Cookie Recipe?! It's both delicious and easy to make whenever you want. My husband often "requests" cookies, so I've come up with a system: I make the dough, roll it up, and keep it in the fridge. When he wants cookies, he just slices a few pieces and bakes them for a fresh snack. The dough stays fresh in the fridge. No hungry man, no problem!
It's perfect for when friends or family drop by unexpectedly and you need something tasty at the last minute. Enjoy it with a nice cup of tea or coffee and relax. It's such a convenient and easy way to entertain on a lazy afternoon.
I hope you are in the mood, let's get to it.
Ingredients
1 cup white flour, sifted
1/2 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup Vegan butter or margarine (around 55 g)
1/2 cup pumpkin puree
1 tsp vanilla essence
3/4 cup peanut butter
1/2 cup oat flakes
1/2 cup vegan chocolate chip
Instructions
Set the oven to 180 degrees with the fan-forced setting. Cut the vegan butter into cubes and melt it in the microwave for 30 seconds, stir, and then heat for another 30 seconds.
Combine the dry ingredients first. Next, incorporate the remaining ingredients and mix until you achieve a consistent texture.
Form the dough into a long cylinder and slice it for baking. Cover the slices with cling film and refrigerate until needed. Place the uncooked cookie slices on a baking tray and gently press them down with a spoon. Bake for 12-15 minutes. Let them cool for 15 minutes before serving.
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