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–+ servings
A tray of Vegan Peanut Butter Cookies cooling on a table covered with white cloth
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5 from 5 votes

Vegan Peanut Butter Cookies (with pumpkin)

These soft, chewy Vegan Peanut Butter Cookies are easy to make in one bowl and so delicious! With added pumpkin for a bonus punch of goodness, these cookies are naturally gluten free, egg-free and dairy-free.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: egg-free cookie, gluten free cookie, peanut butter cookie, pumpkin cookie, vegan cookie
Servings: 18 cookies
Calories: 91.24kcal
Author: Taesha Butler

Ingredients

  • 3/4 cup natural smooth peanut butter
  • 1/2 cup pumpkin puree
  • 1/3 cup coconut sugar or granulated sweetener of choice
  • 1 tsp baking powder
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp sea salt skip if peanut butter is salted
  • 3 tbsp ground flax meal
  • 1/3 cup chocolate chips*

Instructions

  • Preheat your oven to 350℉ and line 2 large baking sheets with parchment paper or a silicone baking mat.
  • Combine all ingredients except chocolate chips in a medium bowl. Stir until all ingredients are incorporated.
  • Fold in chocolate chips
  • Using a heaping tablespoon or cookie scoop, portion out the batter onto the prepared baking sheet, making sure to leave room in between the cookies. Use the back of a fork to gently flatten each cookies.
  • Bake in two separate batches for 10 minutes each.
  • Removed from oven and cool on baking sheet for 15-20 minutes. Cookies will firm up as they cool.
  • Once cooled, store in an air-tight container in the fridge for up to 5 days.

Notes

  • Chocolate chips often contain dairy. Be sure you use a dairy-free brand if that is important.
  • Make these Paleo. Sub the peanut butter for almond butter and you have a veggie-loaded Paleo treat! Just a heads up, almond butter tends to be a bit thinner than PB, so the cookies might be on the softer side.
  • Sub the pumpkin for mashed sweet potatoes or butternut squash puree. I find that these can often be used interchangeably in many recipes!
  • Skip the chocolate. Leave the chocolate chips out for a low sugar cookie that is kind of perfect for breakfast!
  • Sub the chocolate chips for raisins.

Nutrition

Serving: 1cookie | Calories: 91.24kcal | Carbohydrates: 9.72g | Protein: 3.24g | Fat: 4.95g | Saturated Fat: 1.16g | Cholesterol: 0.5mg | Sodium: 99.34mg | Potassium: 117.87mg | Fiber: 1.16g | Sugar: 5.26g | Vitamin A: 1066.62IU | Vitamin C: 0.29mg | Calcium: 22mg | Iron: 0.44mg