Pumpkin Peanut Chocolate Chip Cookies

INGREDIENTS

• 2 cups PBfit Peanut Flour Baking Blend
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 cup packed light-brown sugar
• 1/2 cup avocado oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup granulated sugar

DIRECTIONS

1. 1

   Preheat the oven to 350 ° F. Line baking sheets with silicone baking mats or parchment paper.

2. 2

   In a mixing bowl, whisk together PBfit Peanut Flour Baking Blend, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for 20 seconds, and set aside.

3. 3

   In the bowl of an electric stand mixer fitted with the paddle attachment, blend granulated sugar, brown sugar, and oil until combined.

4. 4

   Mix in egg and vanilla, then blend in pumpkin puree.

5. 5

   With the mixer on low speed, slowly add the flour mixture and mix until nearly combined, scraping down the sides of the bowl as needed. Mix in chocolate chips.

6. 6

   Drop dough 2 Tbsp (either using a medium cookie dough scoop or two spoons) at a time onto baking sheets lined with silicone liners or parchment paper, spacing cookies two inches apart.

7. 7

   Bake in a preheated oven until cookies are nearly set, about 11 - 13 minutes.

8. 8

   Allow to cool for several minutes before transferring to a wire rack to cool.

9. 9

   Enjoy your Pumpkin Peanut Chocolate Chip Cookies!