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Peanut Butter Cookies

Ingredients

  • 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

Instructions

  • 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.

Notes

The eggs help hold these together. I haven't experimented with a chia egg so can't promise that you could subsitute that. Stir your real peanut butter well before measuring it off. Do not drain the oil or your cookies will be extra dry. Oil will leach out of the cookies as they bake. Let them sit on the baking sheet for 10 minutes after you take them out of the oven and they will reabsorb. If you don't have maple sugar, you can make it from maple syrup or...in a pinch...can substitute another granulated sugar.