We all know I love single serve recipes. I also LOVE chocolate chip cookies. I love peanut butter. And I also LOVE pumpkin. The result: SINGLE SERVE PUMPKIN PEANUT BUTTER CHOCOLATE CHIP COOKIE!
Gluten, dairy, flour, and refined sugar free – what more could you want. oh, I’ll tell you – VEGAN! This recipe packs all the flavor and deliciousness with such great and minimal ingredients.
As a note, I like to make my fellow bakers aware that when baking vegan cookies, it helps to let them cool COMPLETELY after taking them out of the oven. I’ve found that this helps with the crumbliness (if that’s even a word) and ensures they stay together when you lift them up to your mouth to enjoy!
You’re going to love this simple but indulgent single serve cookie all FALL long!
To make it even easier, I’ve linked all of my go to gluten and dairy free baking ingredients at my Amazon Shop Page. They are also linked below in the recipe card!
Pumpkin Peanut Butter Chocolate Chip Cookie
Ingredients:
- 1/2 tbsp coconut oil
- 1/2 tbsp monk fruit
- 1/2 tbsp pumpkin
- 1/2 tbsp peanut butter
- 1 tbsp powdered peanuts
- 1/2 tsp baking powder
- 2 tbsp chocolate gems
Instructions:
- Preheat oven to 350 degrees.
- In a medium size bowl, combine oil with monk fruit sweetener (or sugar/coconut sugar)
- Add in pumpkin and peanut butter and mix to combine.
- Next add in the dry ingredients of peanut powder and baking powder.
- Fold in chocolate gems.
- Scoop batter onto a lined baking sheet.
- Bake in the oven for about 10 minutes.
- Remove and let cool COMPLETELY!**
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