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Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Combine peanuts and oats in the bowl of a food processor.
Pulse about 25 times to create a coarse meal. Add cocoa and salt, and pulse a few more times to combine.
Put pumpkin purée and peanut butter in the bowl of a stand mixer fitted with a paddle attachment.
Mix on medium speed until peanut butter and pumpkin are incorporated, scraping down the sides of the bowl as necessary, about 2 minutes.
Add vanilla and dates, and mix until combined, about 1 minute.
On low speed, slowly add dry ingredients to peanut butter mixture. Mix until completely combined, forming dense dough.
Scoop up tablespoons of dough and roll them into balls.
Arrange on the baking sheets about 1 inch apart. Press down on the balls with the back of a fork first in one direction and then in the other to form a checkerboard design on each cookie.
Bake until cookies are firm and dried, about 12 minutes.
Cool cookies on sheets for 2 minutes, then transfer to a wire rack to cool completely.
Place cooled cookies in an airtight container and store at room temperature up to 4 days or refrigerate up to 1 week.