Peanut Butter Pumpkin Seed Cookies

These salty meets sweet spin on a nutty, chewy peanut butter cookie are vegan, delicious and calling your name.

Prep Time12

Cook Time14

Total Time26

Servings: cookies

Author: Kathy Patalsky

1 tablespoon ground flax seed
¼ cup warm water
2 teaspoon vanilla extract
¼ cup peanut butter, softened
¼ cup vegan butter
¾ cup raw turbino sugar
2 teaspoon apple cider vinegar
1 cup 1 tbsp whole wheat pastry flour
¾ teaspoon sea salt
2 teaspoon baking powder
¼ cup pumpkin seeds + a few pinches extra for topping - raw and spicy flavor (lightly salted) - I use Eden or Go Raw brands
1-2 oz vegan chocolate bar, broken into chunks
coarse sea salt for topping

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Whisk together the flax seed with the warm water. Set aside to thicken for at least two minutes.
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.
Fold in the flour, baking powder, sea salt. Stir until a dough forms. Then fold in the seeds and chocolate.
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.
Bake at 350 degrees for 9-14 minutes. Cool ten minutes before serving. Serve warm.