Gluten Free Vegan Pumpkin Spices Cookies



1 cups butter

3 cups Splenda

3 cups brown sugar

80 g Bob Red mill Egg substitute diluted in 240 ml of water

4 tbs vanilla

4 tbs baking soda

3 tbs The Spice Pit Pumpkin spices

4 cups peanut butter

12 cups roll oat

3 cups of dark chocolate chip

1 cup dried cranberry

1 cup od pumpkin seed

1 cup sunflower seed

1 cup of chopped pecan

Preheat oven at 350 f

Cream butter and sugar

Add egg substitute, vanilla, baking soda, The Spice Pit Pumpkin Spices

Salt and mix together.

Add peanut butter

Stir oat, chocolate chips, cranberry, nuts and seeds

Scoop on ounce of dough on cookie sheet line with parchment paper

Bake 14 minutes

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