Description
Six-ingredient, gluten-free, vegan cookies for fall. Gooey, chocolaty, guilt-free, and super satisfying.
Ingredients
- ½ cups Chunky Peanut Butter
- ½ cups Canned Pumpkin
- 1 Tablespoon Vanilla Extract
- 1 cup Rolled Oats
- ½ teaspoons Baking Soda
- ½ cups Semi-Sweet Chocolate Chips
- ½ cups Chunky Peanut Butter
- ½ cups Canned Pumpkin
- 1 Tablespoon Vanilla Extract
- 1 cup Rolled Oats
- ½ teaspoons Baking Soda
- ½ cups Semi-Sweet Chocolate Chips
Preparation
Preheat oven to 350º F.
In a medium sized bowl, stir peanut butter, pumpkin, and vanilla until thoroughly combined. Add oats and baking soda and mix until fully incorporated.
Fold in chocolate chips, making sure they are evenly distributed through dough.
Using a medium-sized cookie scoop or rounded tablespoon fulls, drop dough onto a parchment lined cookie sheet, leaving about 2 inches between each. Using your fingers, gently flatten the dough rounds.
Bake for 10-12 minutes then remove the pan from the oven. Cool on the sheet for a few minutes before transferring to a rack to cool completely.
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