Flourless pumpkin seeds and chocolate chunk cookies
These flourless pumpkin seeds and chocolate chunk cookies contain the goodness of pumpkin seed butter, cardamom's delicate sweet flavour, and are gluten-free and vegan.
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!
Nutrition
Calories: 235kcalCarbohydrates: 19gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 161mgPotassium: 246mgFiber: 3gSugar: 10gVitamin A: 8IUVitamin C: 1mgCalcium: 31mgIron: 3mg
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