Pumpkin Almond Flour Cookies with Peanut Butter

Embrace the flavors of autumn with these irresistible pumpkin almond flour cookies with peanut butter. These cookies are wonderfully blending the rich, earthy notes of pumpkin pie spice with the nutty essence of almond flour and peanut butter for a gluten-free treat that’s both nutritious and indulgent. Enhanced with warming spices in each bite is a cozy celebration of fall, perfect for sharing at gatherings or enjoying with a warm cup of tea. Get ready to fill your kitchen with delightful aromas and treat yourself to a seasonal favorite!

Why You’ll Love these Almond Flour Pumpkin Cookies with Peanut Butter

• Gluten-Free: Made with almond flour, these cookies are suitable for those with gluten sensitivities.
• Nutritious Ingredients: With coconut oil and almond flour, they provide vitamins, minerals, and healthy fats.
• Delicious Flavor Combination: The pairing of pumpkin and peanut butter offers a unique and tasty twist.
• Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for all skill levels.
• Versatile Snack: Great for gatherings, lunchboxes, or a cozy evening treat with a warm beverage these pumpkin almond flour cookies with peanut butter will be your go-to all season.

Ingredients You’ll Need for This Recipe

• Almond Flour: A gluten-free alternative to traditional flour, almond flour adds a nutty flavor and moist texture to the cookies.
• Maple Syrup: This natural sweetener lends a rich, caramel-like sweetness while providing a hint of maple flavor.
• Vanilla Extract: Enhances the overall flavor profile, adding warmth and depth to the cookies.
• Salt: A pinch of salt balances the sweetness and enhances the flavors of the other ingredients.
• Pumpkin Pie Spice: A blend of warm spices like cinnamon and nutmeg, it infuses the cookies with a cozy, autumnal essence.
• Cinnamon: Adds a warm, aromatic sweetness that complements the pumpkin and spices, making each bite feel even more comforting.
• Coconut Oil: Used for moisture and richness, coconut oil gives the cookies a subtle tropical flavor and a tender texture.
• Chocolate Chips: These sweet morsels add a delightful chocolatey goodness coating making these pumpkin almond flour cookies with peanut butter even more indulgent.
• Peanut Butter: Creamy or crunchy, peanut butter contributes a rich, nutty flavor and adds protein for a satisfying treat.

How to Make These Almond Flour Pumpkin Cookies with Peanut Butter

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
2. Mix the Dough: In a large mixing bowl, combine the almond flour, melted coconut oil, maple syrup, vanilla extract, salt, and pumpkin pie spice. Stir until the mixture is well combined and forms a dough.
3. Scoop the Cookies: Using a 1-tablespoon cookie scoop, portion out the dough and place it on the prepared baking tray. Leave some space between each cookie as they will spread slightly.
4. Create Dents: Use the back of the cookie scoop to gently press a dent into the top of each cookie before baking. This will hold the peanut butter filling later.

1. Bake: Bake the cookies in the preheated oven for 20-25 minutes, or until they are lightly golden around the edges. Remove from the oven and let them cool on the baking tray for a few minutes.
2. Fill with Peanut Butter: Once the cookies have cooled, melt the peanut butter in a microwave-safe bowl until smooth. Spoon the melted peanut butter into the dents of each cookie.
3. Freeze: Place the cookies in the freezer for about 15 minutes to set the peanut butter.
4. Prepare Chocolate Coating: While the cookies are freezing, melt the chocolate chips and coconut oil together in a microwave-safe bowl, stirring until smooth.
5. Dip Cookies: Remove the cookies from the freezer and dip each one into the melted chocolate, ensuring they are coated evenly.
6. Freeze Again: Place the dipped cookies back on the parchment-lined tray and return them to the freezer until the chocolate hardens.
7. Optional Drizzle: If desired, melt a little more chocolate and peanut butter, then drizzle it over the cookies for an extra touch.
8. Serve and Enjoy: Once everything is set, enjoy your delicious pumpkin almond flour cookies with peanut butter!

Storage Tips

1. Room Temperature: If you plan to eat the cookies within a few days, store them in an airtight container at room temperature. They should stay fresh for about 3-5 days.
2. Refrigeration: For longer storage, keep the cookies in an airtight container in the refrigerator. This will help maintain their freshness and extend their shelf life to about a week.
3. Freezing: If you want to store the cookies for an extended period, freeze them. Place the cookies in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months.
4. Thawing: When you’re ready to enjoy the frozen cookies, thaw them in the refrigerator overnight or at room temperature for a couple of hours.

FAQ’s Related to This Recipe

• Can I use regular flour instead of almond flour?
  • This recipe is designed for almond flour to keep it gluten-free. Using regular flour will change the texture and flavor, and you may need to adjust the liquid ingredients.
• What can I substitute for coconut oil?
  • You can use other oils like melted butter, vegetable oil, or avocado oil, though the flavor may vary slightly.
• Is there a vegan option for this recipe?
  • Yes! Use maple syrup for sweetness, coconut oil, and a plant-based chocolate option to make it fully vegan.
• Can I omit the peanut butter?
  • You can skip the peanut butter or replace it with another nut or seed butter, such as almond butter or sunflower seed butter..
• What can I do if my dough is too sticky?
  • Chill the dough in the refrigerator for about 30 minutes before scooping to make it easier to handle.
• Can I make these cookies ahead of time?
  • Yes! You can prepare the dough in advance and freeze it. Scoop the dough into cookie shapes, freeze them, and then bake directly from the freezer, adding a few extra minutes to the baking time.
• What if I don’t have pumpkin pie spice?
  • You can make your own by mixing equal parts cinnamon and nutmeg, and adding a pinch of ginger and allspice.