By Heather Nicholds
These little pumpkin seed cookies flecked with chocolate chips are an easy and healthful snack from a fantastic new cookbook – Naturally Sweet and Gluten Free – by my friend Ricki Heller.
I had the pleasure of getting together with her to make them (and hang out with her cute dogs), and we filmed the process for you to show you how easy they are to make.
Chocolate-Flecked Pumpkin Seed Cookies
Prep time:
Cook time:
Time from start to eating:
Makes 1 dozen cookies
Reprinted with permission from Naturally Sweet and Gluten Free by Ricki Heller
They have a similar texture to peanut butter cookies, and are full of nutrients like iron, vitamin K, folate and zinc from the pumpkin seeds.
All of these nutrients are really helpful in boosting your immune system, and with the change of seasons right now it’s a perfect time to try them.
As with all of the dessert recipes in Ricki’s book, these cookies are made without refined sugars (just low-glycemic coconut sugar and stevia) and are made with gluten-free brown rice flour.
We had a fun and super informative chat earlier this week, where I learned a ton about stevia and gluten-free flours. You can watch the recording of our live chat here.
The flavor was phenomenal, I think because the pumpkin seed butter we used Ricki made herself so it was fresh and creamy and wonderful.
Although pumpkin seed butter is the basis of this recipe, I’m sure it would have equally delicious results with another kind of nut or seed butter if you can’t find or make pumpkin seed. Almond or cashew or sunflower seed – all would give the same texture with different flavors and nutrients.
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Ingredients
- 1/3 cup coconut sugar
- 20-30 drops plain or vanilla liquid stevia
- 1/4 cup water
- 1 tsp vanilla extract
- 1/2 cup smooth pumpkin seed butter (or another type of nut/seed butter)
- 1/4 cup finely ground flax seeds (from about 2 Tbsp whole seeds)
- 1/2 cup brown rice flour
- 1/8 tsp fine sea salt
- 1/4 cup unsweetened carob chips or dairy-free chocolate chips, coarsely chopped
Directions
- Preheat the oven to 350˚F (180˚C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
- In a small bowl, whisk together the coconut sugar, stevia, water, and vanilla until the sugar dissolves.
- Add the pumpkin seed butter, flax, flour, and salt and mix well to form a very thick and sticky dough. Stir in the chips.
- Using a heaping teaspoon (5 ml), scoop the dough and roll it into small balls, placing them about one inch (2.5 cm) apart on the cookie sheet.
- Flatten slightly with your palm (or use a silicone spatula).
- Bake for 10 to 12 minutes, rotating the sheet about halfway through, until the cookies are light golden brown (the dough will lighten as the cookies bake).
- Allow the cookies to cool completely before removing from the cookie sheet.
- Store in an airtight container in the refrigerator for up to 5 days.
Have you ever made your own pumpkin seed butter, or another kind of nut/seed butter? Let me know what you think below!
And don’t forget to check out Ricki’s book, Naturally Sweet and Gluten Free.
