Pumpkin Peanut Butter Cookies
Ingredients
- 1 cup cooked pumpkin steamed or roasted
- 1 cup peanut butter
- 1 cup rolled oats
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract or essence
- ¼ cup dark chocolate chips or equivalent cacao nibs or chopped dates
Instructions
- Preheat oven to 180oC and line a baking tray with baking paper.
- Place pumpkin in a medium mixing bowl and mash with a potato masher or fork.
- Add peanut butter, honey or maple syrup and vanilla. Mix throughly.
- Combine the oats, until well coated.
- Then stir through the chocolate chips.
- Roll mixture into balls, golf-ball sized, with damp hands to minimise sticking.
- Place balls onto baking tray and press lightly with a fork.
- Bake for 12-15 minutes, until golden brown.
- Cool on tray before enjoying.
Notes
Store in an airtight container for up to 1 week. Alternatively, they will freeze for three months.
However, I'm not sure how they'll last more than a few days—they are so moreish!
However, I'm not sure how they'll last more than a few days—they are so moreish!