Pumpkin Peanut Butter Cookies – Gluten Free & Vegan

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Marla Meridith


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3/4 cups (127 g) gluten free Quinoa flour

1 3/4 cups (265 g) gluten free Oat Flour

1 teaspoon fine Sea Salt

1 1/2 teaspoon Pumpkin Pie Spice

1 teaspoon Baking Soda

15 ounces unsweetened Pumpkin Purée

1/2 cup (113 g) all natural Peanut Butter (crunchy or smooth)

1 teaspoon pure Vanilla Extract

5-6 droppers full of Vanilla Stevia Drops (adjust to taste)

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