If you love salty meets sweet flavors, this spin on a peanut butter cookie is for you. These Peanut Butter Pumpkin Seed Chocolate Chunk Cookies with a hint of sea salt on top are everything your cookie dreams are craving. They are chewy and nutty with loads of melty chocolate and pumpkin seeds nestled in each bite. I used my fave spicy raw pumpkin seeds and a vegan chocolate bar broken in pieces for the chocolate. Whip a batch of these cookies up today! And see how I like to eat them…

So these were so freaking good.

Like, really good.

Like, I may have been eating them at inappropriate times of the day good.

Like 10am.

And then 1pm.

And a nibble after dinner, too.

But for good measure guys, I have been serving them with a dollop of my favorite peanut butter on top. Best move on my part! So good. Reminded me of a sort of “Nutter Butter” flavor..

These vegan cookies are a fun spin for peanut butter cookie lovers’ like me.

Peanut Butter Pumpkin Seed Chocolate Chunk Cookies

By Kathy PatalskyPublished 06/21/2018
These salty meets sweet spin on a nutty, chewy peanut butter cookie are vegan, delicious and calling your name.

Ingredients

• 1 Tbsp ground flax seed
• 1/4 cup warm water
• 2 tsp vanilla extract
• 1/4 cup peanut butter, softened
• 1/4 cup vegan butter
• 3/4 cup raw turbino sugar
• 2 tsp apple cider vinegar
• 1 cup + 1 Tbsp whole wheat pastry flour
• 3/4 tsp sea salt
• 2 tsp baking powder
• 1/4 cup pumpkin seeds + a few pinches extra for topping – raw and spicy flavor (lightly salted) – I use Eden or Go Raw brands
• 1-2oz vegan chocolate bar, broken into chunks
• coarse sea salt for topping

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Whisk together the flax seed with the warm water. Set aside to thicken for at least two minutes.
3. In a large mixing bowl, combine the peanut butter, vanilla, vegan butter, vinegar, sugar and thickened flax egg. Stir by hand or with a mixer.
4. Fold in the flour, baking powder, sea salt. Stir until a dough forms. Then fold in the seeds and chocolate.
5. Roll into balls and place onto baking sheet. Press down with a fork to flatten. Top with coarse sea salt and a few additional pumpkin seeds.
6. Bake at 350 degrees for 9-14 minutes. Cool ten minutes before serving. Serve warm.

Yield: 14 cookiesPrep Time: 00 hrs. 12 mins. Cook time: 00 hrs. 14 mins. Total time: 26 mins. Tags: cookies,peanut butter,nuts,dessert,pumpkin seeds,baking,easy,snack, vegan,

pin for later!..

“Wait, wha? Do we smell cookies????” “Nap over, Soch.”

..Ok so they don’t eat these cookies, but they know a good cookie smell when they smell it.