Kabocha/Pumpkin Peanut Butter Cookies

³ Description

A filling, high protein, clean eating peanut butter cookie made with kabocha or pumpkin!

² Ingredients

•  0.125 cup Peanut Flour (Low Fat)
•  1 large Egg
•  2 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  1 serving (serving = 1/2 cup dry) 365 Organic Old-fashioned Rolled Oats
•  1 serving (serving = 1 tbsp) Trader Joe's Clover Honey
•  1/2 tsp Baking Soda
•  1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  2 serving (serving = 1 tbsp) Reese's Peanut Butter Baking Chips

q Directions

1. Preheat the oven to 180 Celsius and line an oven proof tray with baking paper
In a large mixing bowl, mix the oat flour, peanut flour, baking powder and baking soda.

2. In a separate smaller bowl, whisk together the honey, egg and pureed kabocha until well combined.

3. Add the wet mixture into the dry mixture and combine until fully incorporated.

4. Divide the batter onto the oven proof tray into 12 cookies. Divide the peanut butter chips on top of each cookie then place in the oven for 30 minutes, or until the exterior are slightly firm.

5. Remove from the oven and allow to cool completely. Cookies can be stored in an airtight container for up to 5 days, or frozen for later consumption.

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