Loaded Holiday Peanut Butter Cookies
1 cup Peanut Butter & Co White Chocolatey Wonderful
1 cup almond flour
½ cup pumpkin puree (not pumpkin pie filling)
½ cup coconut sugar
>1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
½ cup dried cranberries
½ cup white chocolate chips
½ cup semi-sweet chocolate chips
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk the egg. Add all the other ingredients and stir them together with a large spoon. (For best results, refrigerate the dough for 30 minutes – 1 hour.)
Roll the dough into 1 inch balls and place them on your baking sheet. Flatten them slightly and press a few more chocolate chips onto the top of each cookie.
Bake for 10-12 minutes. Let them cool on the sheet for 5 minutes before putting them on a cooling rack.
10 minutes, plus 1 hour inactive
Total Time: 1 hour, 22 minutes
Yield: 26-28 cookies
NOTE: I baked my cookies for 11 minutes. Cookies will look underdone when you take them out of the oven but will harden as they cool.