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I’m so EXCITED to share these flourless pumpkin seeds and chocolate chunk cookies with you! They are buttery, creamy, chocolatey and, perfectly decadent cookies.
These cookies contain the goodness of pumpkin seed butter, the delicate sweet flavour of cardamom and are gluten-free, flourless, and vegan.
Benefits of using pumpkin seed butter
Pumpkin seed butter is the key ingredient in this recipe. Pumpkin seeds provide a good dose of healthy fats and fiber. You can make this by roasting the pumpkin seeds and grinding them to form a nutty, rich, creamy butter. Adding cardamom enhances the flavour of the pumpkin butter. It adds a subtle hint of sweetness and infuses a rich aroma into the cookies.
These cookies are the perfect treat to satisfy your craving or when you are wondering how to turn pumpkin seeds into a bowl of deliciousness. While they are delicious on their own, they also taste great with tea, coffee, or a glass of cold milk.
We hope you LOVE these cookies! They are:
Chocolatey
Nutty
Creamy
Chewy
Delicious
Healthy
Flourless
Gluten-Free
Dairy-Free
and, Vegan.
Step by step instructions
Make the pumpkin seed butter
Preheat the oven to 160 C/ 320 F. Add pumpkin seeds to a baking tray lined with parchment paper. Sprinkle salt, mix well and spread the seeds evenly.
Roast for 16-18 minutes till you see them popping.
Transfer the pumpkin seeds to a small blender. Add cardamom pods and blend well until it is of creamy consistency.
The nuts should go from whole to a fine meal, to clumps, to creamy nut butter. Scrape the sides as needed and mix well. This process can take up to 10-12 minutes or more, depending on the blender type. So be patient.
Raw pumpkin seeds 
Roasted pumpkin seeds 
Pumpkin seeds in the blender 
Pumpkin seed butter
Add coconut oil and blend well until the pumpkin seed butter is smooth and runny.
Make the cookies
Increase the oven temperature to 175 C/350 F and line a baking sheet pan with parchment paper.
Mix flax seed powder and water to prepare the flax egg. Let it rest for 5 minutes. Flax egg acts as a substitute for egg.
Combine the pumpkin seed butter, coconut sugar, vanilla, and baking soda in another mixing bowl.
Mix well until everything is well combined and is thick like cookie dough.
Fold in three-quarters of the chocolate chunks and leave the rest to sprinkle on top of the cookies.
Scoop about a tablespoon of the dough. Flatten using your fingers to form a cookie and place it on the baking tray. Add a few chocolate chips on top of the cookie.
Repeat this with the rest of the dough, making sure they are not touching each other. Bake for 10 minutes. Remove the baking tray from the oven and let the cookies cool completely.
Transfer the cookies to a cooling rack.
Storage instructions
Store in an airtight container at room temperature for up to 4 days. Enjoy!
If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you!
Recipe
Flourless pumpkin seeds and chocolate chunk cookies
Ingredients
- 1.5 cup Pumpkin seeds
- Pinch of salt
- 12 Cardamom pods
- 2 tablespoon Coconut oil
- 1 flax egg (1 flax egg = 1 tablespoon flax seed powder plus 2.5 tablespoon water)
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ⅔ cup dark vegan, dairy-free chocolate chunks or sub with regular dark chocolate for a non-vegan, non-dairy-free version
Instructions
Pumpkin seed butter
- Preheat the oven to 160 C/ 320 F.
- Line a baking sheet pan with parchment paper.
- Add pumpkin seeds to the baking tray. Sprinkle salt, mix well and spread the seeds evenly.
- Roast for 16-18 minutes till you see them popping.
- Transfer the pumpkin seeds to a small blender.
- Peel the cardamom pods and transfer the seeds to the blender.
- Blend well until it is of creamy consistency. The nuts should go from whole to a fine meal, to clumps, to creamy nut butter. Scrape the sides as needed and mix well. This process can take up to 10-12 minutes or more, depending on the blender type. So be patient.
- Add coconut oil and blend well until the pumpkin seed butter is smooth and runny.
Flourless Pumpkin seed butter cookies with chocolate chips
- Increase the oven temperature to 175 C/350 F.
- Line a baking sheet pan with parchment paper.
- Mix flax seed powder and water to prepare the flax egg. Let it rest for 5 minutes. Flax egg acts as a substitute for egg.
- Combine the pumpkin seed butter, coconut sugar, vanilla, and baking soda in another mixing bowl.
- Mix well until everything is well combined and is thick like cookie dough.
- Fold in about ¾ of the number of chocolate chunks. Leave the rest to sprinkle on top of the cookies.
- Scoop about a tablespoon of the dough. Flatten using your fingers to form a cookie and place it on the baking tray.
- Repeat this with the rest of the dough, making sure they are not touching each other.
- Bake for 10 minutes.
- Remove the baking tray from the oven and let the cookies cool completely.
- Transfer the cookies to a cooling rack. Store in an airtight container at room temperature for up to 4 days. Enjoy!
Notes
- Nutritional values are a rough estimate for guidance.
- Feel free to use a chicken egg instead of a flax egg in case you do not prefer a vegan version.
- The recipe for pumpkin seed butter is adapted from the green kitchen stories. It is an amazing food blog, do check it out!
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