This recipe is sort of weird. I’ll be the first to admit it. And quiet honestly, I’m not even sure how why I decided to one day mix pumpkin puree and peanut butter… but I did. And even though they are sort of strange, they are still rather tasty for being without sugar. Plus I find some sort of strange awkward pride in being able to say I honestly made this off the top of my head; its not just another recipe adaptation to fit my food restrictions.
It makes a very small batch; about 1 dozen large cookies or 2 dozen smaller cookies. I tend to make small batches because I don’t want to waste a lot of money if one of my experiments fails :)
3 tablespoons organic pumpkin puree
¼ cup organic peanut butter
3 tablespoons light agave nectar
1 tablespoon tapioca flour
1 tablespoon corn starch
¼ cup white rice flour
¼ teaspoon xantham gum
½ teaspoon Ener-G egg replacer
3 tablespoons warm water
½ oz cocoa bar, finely chopped (pure cocoa powder and butter only)
Preheat the oven to 350 degrees.
First mix the pumpkin puree, peanut butter, and agave nectar together until the peanut butter is mostly smooth and not in clunks. Mix the flour, corn starch, and xantham gum separately. Add to the puree mix. Separately mix the egg-replacer and water before adding it to the mix. Mix all together until the batter is very sticky and resistant to your spoon.
Use a spoon to ‘drop’ cookies onto a cookie sheet. These cookies will not spread, so form the cookie on the sheet as per your finished size (keeping the cookie rather flat). Sprinkle cocoa slivers on the cookies just before they go into the oven.
Bake each sheet for 15 to 20 minutes. Let stand cooling on the pan for a few minutes then transfer to another flat surface to let them completely cool.
They can be refrigerated for 2 to 3 weeks in a sealed container.
Be prepared for peanut pumpkin-y goodness!
(This post is linked to Slightly Indulgent Tuesday by Amy. )