pumpkin pecan peanut butter breakfast cookies
these cookies are big, soft, and perfectly packed with yummy things like peanut butter, pumpkin puree, toasted pecans and raisins.
Ingredients
- 1 cup raw cashews
- 1/2 cup pumpkin puree
- 1/2 cup honey
- 1/2 cup peanut butter
- 1+1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 1/8 tsp allspice
- 1 tsp pure vanilla extract
- 1 egg
- 1 cup raisins
- 1 cup pecans, chopped, tossed in the ingredients listed below
- 1 tbsp honey
- 1 tbsp pumpkin puree
- 1 tsp cinnamon
Instructions
- start by tossing your chopped pecans in a mixture of 1 tbsp of honey, 1 tbsp of pumpkin puree and 1 tsp of cinnamon, and then toast in a preheated oven at 320 for 15 minutes until lightly fragrant.
- next, blend your cashews in a food processor until they resemble a crumbly flour texture.
- add in your spices and baking soda and continue blending, add in the peanut butter, pumpkin puree and continue to blend.
- add in the wet ingredients; the pure vanilla extract, honey and egg, and scrape down the edges as needed, blending until smooth.
- remove the blade and fold in the toasted pecan pieces and the raisins, combine well.
- on a parchment paper-lined baking tray, prepare your cookies, using two tbsp of cookie dough approx per cookie. flatten each with a damp palm of your hand slightly.
- bake in a preheated oven at 330 for 20-25 minutes.