Peanut Butter with Pumpkin Seeds and Cranberries
Desserts / Cookies / Snacks / Vegetarian / Grain-Free
Makes 16 Cookies
1/2 cup (75 grams) pumpkin seeds, grounded
1/2 cup (70 grams) rice flour
1 teaspoon (4 grams) baking powder
1/8 teaspoon (1 gram) salt
1/2 cup (130 grams) smooth peanut butter
1/2 cup (60 grams) brown sugar
2 large eggs
1 teaspoon (4 grams) vanilla extract
1/3 cup (50 grams) dried cranberries
Preheat the oven to 325F (170C) Grease or line cookie baking sheet.
In a medium bowl, whisk together the ground pumpkin seeds, rice flour, baking powder, and salt. Set aside.
In a large mixing bowl, add peanut butter, sugar, eggs, and vanilla and beat with an electric mixer at high speed until smooth and blended. Add the dry ingredients, blend until combined. Stir in cranberries.
Using a cookie scoop or tablespoon, place dough 2 inches apart on cookie baking sheet. Slightly flatten if desired. Bake 12 - 15 minutes, until the edges are firm and lightly golden. Remove from the oven and let stand for 5 minutes onto cookie sheet. Transfer to a wire rack and let cool. Serve and enjoy!