Ingredients
Recipe by WFPB Me... inspired by @healthienut
__Room Temperature Vegan Butter, 1/2 cup
__Peanut Butter, 1/2 cup
__Light Brown Sugar, 1/2 cup packed
__Date Sugar, 1/4 cup + 1/2 cup divided
__Pumpkin Puree, 1/4 cup
__Plant Milk of your choice, 2 tablespoons
__Vanilla powder or extract, 2 teaspoons
__Flour of your choice, 1.5 cups
__Baking soda, 1 teaspoon
__Salt, 1/4 teaspoon
__Dark Chocolate chips, about 1 cup
Optional Add ins
__Ground Ginger, 1/2 teaspoon
__Ground Nutmeg, 1/4 teaspoon
Measurement Key:
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
How To
Step 1
Preheat oven to 350 degrees fahrenheit + line a large baking sheet (or 2 depending on the size of your cookies) with parchment paper
Step 2
Add butter, peanut butter and sugars to a large mixing bowl. Combine with handheld mixer.
Step 3
Add pumpkin, milk and vanilla. Use mixer again until fully combined.
Step 4
Add flour, baking soda, optional spices and salt. Use mixer to fully combine into soft dough.
Step 5
Scoop out dough and roll into dough ball size of your choice.
Step 6
Pour second portion of date sugar into a small bowl. Roll each dough ball in the sugar then distribute balls evenly onto baking sheet(s) with room to spread
Step 7
Bake for 14-15 minutes or until lightly golden brown. Remove from oven and press dark chocolate chips into each cookie.
Step 8
Allow cookies to cool on a wire cooling rack or anywhere not on top of the hot oven. Top with a little sprinkle of sea salt if you like!