Serves a Party of 6
Celebrate the spooky season with these peanut butter pumpkin cookies drizzled with dairy-free chocolate and dashed with spooky sprinkles. With Halloween just around the corner, they made for the perfect treat and would be super awesome for a health conscious party platter.
I started off this recipe by preparing the oat flour, which is simply blending a few cups of rolled oats into a flour-like consistency. Oat flour truly adds such a significant flavor in just about anything you bake with it, and it feels super cool to know you can make it right at home.
After preparing the oat flour, I stirred it in with light brown sugar, egg replacer from Bob’s Red Mill, baking powder and salt, then added in creamy peanut butter, pumpkin puree, cultured vegan butter, maple syrup, and oat milk to be mixed into a soft dough. The next thing I did was sprinkle down a bit of flour on a flat surface and roll out the dough until it’s about half an inch thick, then shaped the cookies using some spooky cookie cutters I got from Target and baked them at 350 degrees for 20-25 minutes.
When the cookies were baked and slightly cooled, I began to melt down a cup of dairy-free chocolate chips from Enjoy Life Foods and drizzled it down on each cookie. Finally, I sprinkled them with some spooky sprinkles that my girl got me from T.J. Maxx.
Ingredients:
- 4 Cups of Rolled Oats
- 2 Cups of Light Brown Sugar
- 2 Teaspoons of Egg Replacer (can easily substitute this with 2 tablespoons of ground flaxseed)
- 1 Teaspoon of Baking Powder
- 1/2 Teaspoon of Salt
- 1 Can of Pumpkin Purée
- 1/2 Cup of Peanut Butter
- 6 Tablespoons of Cultured Vegan Butter
- 1 Tablespoon of Maple Syrup
- 3/4 Cup of Oat Milk
- 1 Cup of Dairy-Free Chocolate Chips
- 1/4 Cup of Spooky Sprinkles
Preheat the oven to 350 degrees.
Add 4 cups of rolled oats to a blender and pulse until you have a similar consistency to flour, but no worries if it comes out a little more course!
Transfer oat flour into a large bowl and stir in the rest of your dry ingredients like the light brown sugar, egg replacer, baking powder, and salt.
Next, toss in the pumpkin purée( I used the Trader Joe’s brand), peanut butter, vegan butter, maple syrup, and oat milk, then give it all another good mix. I used an electric hand mixer on low speed to ensure the butter gets evenly distributed, but be sure not to over mix.
Lay down some flour on a flat surface and roll out the dough into a giant rectangle about half an inch thick.
Press down the cookie cutters to shape your cookies, then transfer them to a lightly greased baking sheet(I greased mine with avocado oil spray, and you will probably need 2 baking sheets)
I was able to make about 20 cookies, so once you’ve got them on the baking sheets, pop them in the oven for up to 25 minutes depending how soft of a cookie you’d like.
When the cookies are done, begin melting down the chocolate chips in a small pot until you get a creamy consistency.
Drizzle down the chocolate once the cookies have cooled down for a few minutes, then dash on the spooky sprinkles and enjoy !
Plant Sugar Kitchen 