Pumpkin Peanut Chocolate Chip Cookies

Dairy Free Gluten-Free Vegetarian

Calories: 148 Proteins: 4 Carbs: 22 Fibers: 2 Fats: 6 Serves: 24 Total time: 50M



2 cups PBfit Peanut Flour Baking Blend

2 tsp baking powder

3/4 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/8 tsp ground cloves

1/2 tsp salt

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup avocado oil

1 large egg

1 tsp vanilla extract

1 cup canned pumpkin puree

1 1/2 cups semi-sweet chocolate chips


1. Preheat the oven to 350 ° F. Line baking sheets with silicone baking mats or parchment paper.
2. In a mixing bowl, whisk together PBfit Peanut Flour Baking Blend, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for 20 seconds, and set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend granulated sugar, brown sugar, and oil until combined.
4. Mix in egg and vanilla, then blend in pumpkin puree.
5. With the mixer on low speed, slowly add the flour mixture and mix until nearly combined, scraping down the sides of the bowl as needed. Mix in chocolate chips.
6. Drop dough 2 Tbsp (either using a medium cookie dough scoop or two spoons) at a time onto baking sheets lined with Silicone liners or parchment paper, spacing cookies two inches apart.
7. Bake in a preheated oven until cookies are nearly set, about 11 - 13 minutes.
8. Allow to cool for several minutes before transferring to a wire rack to cool.
9. Enjoy your Pumpkin Chocolate Chip Cookies!