Health & Fitness


I name these ‘pantry’ cookies because I determined their ingredients by what I had left in my pantry 🙂 resourceful and delicious! 






These are derived from my love for peanut butter, pumpkin spice, fall, and well… cookies, duh! Disclaimer: these are not “healthy healthy”. Meaning they are vegan, etc. but they still have a solid amount of sugar. So, maintain self control when they come out of the oven. Just a little. 

The only peanut butter product that I use in my baking is Nuts ‘N More, because of their high protein, low sugar and fat. I know, it’s not natural, etc. but if you knew how much peanut butter I eat and cook with, well then it’s worth it! I’m not kidding. I think I lost one or two pounds just by switching out peanut butter products. Hmmm, is that too much pb? 






You can mix up the goodies in these as you please! If you don’t care for vegan chocolate or carob or cacao, you can mix in other types of chocolate. Same with the dried fruit. Don’t care for dates? Maybe try raisins! 






// makes 18 – 20 medium cookies//

1 cup sugar 

1 cup Nuts N More Pumpkin Spice Peanut Butter 

2 tsp vanilla extract 

1 1/3 cup oat flour 

1/3 c rolled oats

1 1/4 tsp baking soda 

1/2 tsp sea salt 

1/4 cup unsweetened almond milk 

1/2 cup vegan chocolate chunks 

1/4 cup sliced almonds 

1/4 cup pitted and chopped medjool dates (about 3)


Preheat the oven to 350º and prepare two baking sheets. Either with parchment paper or baking spray. 

Cream together the peanut butter and the sugar in a stand mixer until well combined. Add in the vanilla extract while it’s mixing. In a medium bowl combine the dry ingredients and whisk together. 

Fold the dry ingredients into the peanut butter mixture until completely combined. Wet your hands to spoon about 20 balls of dough. Bake for about 10 minutes, or until they turn a light golden brown on top.

*They do not fall like normal cookies, so don’t bak too far. The longer they bake the harder they get because of their sugar-consistency. They may feel soft, but as they cool they will continue to cook and harden.