Ingredients

The following ingredients have 4 Servings
  • 1 flax egg ((1 tablespoon flaxseed meal + 3 tablespoons water))
  • 1/2 cup peanut butter
  • 1/4 cup pumpkin puree
  • 1/3 cup coconut sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/3 cup quinoa flour
  • Raw turbinado sugar for sprinkling optional

Instruction

  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, combine the flax egg, peanut butter, pumpkin, coconut sugar and syrup. Beat with an electric mixer until smooth.
  • Add the pumpkin pie spice, salt, baking soda and quinoa flour and beat again until a sticky dough forms.
  • Using a small cookie scoop, drop the dough onto the baking sheet, spacing the cookies at least 2" apart. Repeat until all the dough has been used.
  • Gently flatten the cookies with your hands and sprinkle with sugar. Bake on the center rack for 11 - 13 minutes.
  • Remove from the oven and allow the cookies to cool for 10 minutes on the pan before transferring them to a wire rack to finish cooling.
  • Once cool, pack up and/or enjoy!