Peanut Butter Pumpkin Cookies

Ingredients for 1 servings:

• 1 tsp raw cane sugar
• 1 tsp salt
• 400 g pumpkin flesh, peeled and diced
• 1 tbsp margarine, vegan
• ½ tsp vanilla powder
• ¼ tsp salt
• 150 g peanut butter
• 80 ml milk (oat)
• 75 g raw cane sugar
• 3 tsp pumpkin pie spice mix
• 1 tsp vinegar
• ½ tsp baking soda
• 160 g flour (wholemeal)
• ½ cup raisins or chocolate chips

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan autumn cookies

Bring a liter of water to a boil in a saucepan and dissolve 1 teaspoon each of sugar and salt. Add the pumpkin and cook until soft, about 10 minutes. Drain the water and let the pumpkin drain thoroughly, then puree and set aside. Preheat the oven to 180°C. Blend the margarine with the vanilla, salt, peanut butter, oat milk, and raw cane sugar until the sugar crystals dissolve. Then stir in the pumpkin puree, vinegar, and pumpkin pie spice. In another bowl, mix the whole-wheat flour with the baking soda. Stir the pumpkin mixture into the flour mixture and, if desired, add raisins or chocolate chips. The dough shouldn’t be too stiff (depending on the flour used), so add a little more oat milk if necessary. Line baking sheets with parchment paper and, using a tablespoon of dough, shape cookies onto them. Place in the oven for 20 minutes, checking the temperature during baking. The cookies should brown slightly, but not become completely dark brown.