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


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



  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