It’s cookie season!!! Not everyone likes (or can eat) peanuts, but I enjoy peanut butter cookies, especially when they are made with real peanut butter (without added sugar or palm oil) and sweetened with maple sugar. Plus the addition of pumpkin seeds gives these cookies a bit more character.
Peanut Butter Cookies
- 1 1/4 cup real peanut butter creamy, salted
- 2 large eggs
- 1/2 cup maple sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 cup shelled pumpkin seeds
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Place the peanut butter, egg, maple sugar, vanilla, and salt in a food processor or blender. Process until smooth, scraping down the sides if needed.
- Pulse in the pumpkin seeds until just combined. (Don’t overmix – you want some pieces left for crunch.)
- Form balls and place balls of dough onto the prepared cookie sheet. Flatten using a fork in a criss-cross pattern. Between cookies, dip the fork in a cup with cold water and then wipe with a paper towel. (This will prevent sticking.)
- Bake for about 15-20 minutes, until very lightly golden. Cool completely before handling. Cookies will become crisp as they cool.