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I’m not sure about you, but I love a good peanut-butter cookie. I just love the taste of anything with peanut butter in general (I could eat it by the spoonful) but I especially am addicted to the peanut butter and chocolate combination. I’m sure you may have figured that out by now already, considering I’m always sharing combos of these two on the blog.
Ironically, I don’t really buy a lot of peanut butter though (at all really.). I use mostly almond butter or sunflower seed butter. Almonds and sunflower seeds provide a much more robust nutritional profile than peanuts do and taste just as yummy so that’s the real reason why I use those two in all of my recipes vs. peanut butter.
Pumpkin seeds have more nutrients in them like iron, zinc and magnesium, just to name a few.
You can add these healthier nut butters to sprouted bread, oatmeal, muffins or throw them into a delicious cookie recipe, like I did here! Nut butters make a great fat and protein source and help to keep you full due to their high fat content.
Dietary fat from foods signals the release of the satiating hormone, leptin, which signals to our brains that we are full.
Fat is your friend people! Chocolate too, chocolate is your friend too.
So I added some nut butter, pumpkin seeds and chocolate chips to my favorite Gluten-free oatmeal and made a cookie that your kids will keep asking for!
Anyhow, I won’t make you wait any longer for this deliciously simple and addicting cookie recipe. You and the kids are going to love them!
Makes: 17 cookies
Cooking time: 15-20 minutes
1 cup natural almond butter
2/3 cup coconut sugar
2 tbsp agave
1 teaspoon vanilla extract
2 large eggs
1 cup gluten-free oats (I use this brand)
1 + 1/2 teaspoon baking soda
2/3 cup chocolate chips
1/3 cup raw pumpkin seeds (a few extra to sprinkle on top)
Set oven for 350 degrees.
Cover a baking sheet with parchment paper.
In a large bowl, mix together the eggs, vanilla, agave and almond butter. Combine well.
In a separate bowl, mix together the oats, baking soda, coconut sugar and pumpkin seeds (save a few pumpkin seeds to garnish the tops with.) Take care to combine the baking soda well so that the cookies rise the way they should.
Fold the dry ingredients into the wet ingredients and combine well. Fold in the chocolate chips and give it a good stir.
Make small 2-inch dough balls and place them about 2 inches apart on the prepared parchment paper.
Bake for about 10-12 minutes or until the bottom just begins to crip (you want the top to stay moist). They will need to set for a few minutes before serving.