Ingredients
- 1 cup peanut butter (can sub 1 cup sunflower butter if allergic to peanuts)
- 1 tbsp olive oil
- 1/3 cup maple syrup
- 1 egg
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 and ½ cups almond flour (can also use ¾ cup all purpose flour if you are not grain free or low carb)
- 1 tbsp brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg (omit if nut allergy)
- 1/4 tsp pumpkin spice
- 1/2 tsp sea salt
- 1/4 cup pumpkin seeds
- 1/4 cup coconut shreds (optional and omit if nut allergy)
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper
- In a mixing bowl combine the wet ingredients: Peanut butter (or sunflower butter), olive oil, maple syrup, honey, vanilla extract, and egg and whisk
- Now add your dry ingredients to the wet mixture: almond flour (or all purpose flour), brown sugar, pumpkin seeds, coconut shreds, spices, and baking powder and soda
- Scoop out a spoonful of the batter, form into balls and press down to form cookie shape
- Place on parchment paper and repeat until all your batter is used
- Bake cookies for 15 minutes and enjoy!
- Makes 12 cookies
Note***
-I tested this recipe three ways that cater to several dietary needs
1. Full recipe using almond flour and peanut butter (grain and gluten free)
2. Full recipe using all purpose flour (instead of almond flour) (Can be used if no allergy to gluten)
3. Full recipe using all purpose flour (instead of almond flour) and sun butter (instead of peanut butter). Leave out the nutmeg and coconut shreds for a nut free recipe if you have an allergy