PB Pumpkin Chocolate Chip Cookies (gluten & dairy free!)

Tuesday, November 14, 2017

Ingredients:

1 cup Crazy Richard’s Creamy Peanut Butter

½ cup 100% pure pumpkin

¼ cup agave or maple syrup

½ tsp pumpkin pie spice

½ tsp nutmeg

Dash of salt

½ cup Non Dairy chocolate Chips

 

Directions:

  1. Preheat your oven to 350.
  2. Mix together all of your ingredients, except for the chocolate chips until well incorporated.
  3. Fold in the chocolate chips.
  4. Using a cookie scooper, scoop out 2 TBSP of batter onto a prepared baking pan.
  5. Cooke for about 12-15 minutes, until edges turn slightly brown.
  6. Remove and let cool for a couple more minutes prior to transferring (will cook a little longer so take out of the oven when they are “almost” done.)
  7. Place onto a rack and let cool completely.

Recipe and Photo by Marissa of Marissa Rea Photography