These Pumpkin Seed Cookies are super-simple, chewy gluten-free cookies made with just 5 ingredients, but no eggs and no dairy.
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Pumpkin Seed Cookies
These Pumpkin Seed Cookies are super-simple, chewy gluten-free cookies made with just 5 ingredients, but no eggs and no dairy.
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Servings: 12 cookies
Calories: 113.3 kcal
Ingredients
- 1 ½ cups Pumpkin Seeds - (note 1)
- ⅓ cup Maple Syrup - (note 2)
- 1 teaspoon Vanilla Extract - (note 3)
Chocolate Filling
- ½ cup Dairy-Free Dark Chocolate Chips - (note 4)
- 1 teaspoon Mild-Flavor Olive Oil
Instructions
- Preheat the oven to 350 °F (180 °C). Line a large baking sheet with non-stick parchment paper. Set aside.
- Add the pumpkin seed to a high-speed blender. Blend on medium-high speed, stop a few times, scrape down the sides of the jug, and repeat until finely ground with barely any large pieces of seeds. The finer, the better. But don't let it reach a butter consistency by over-blending.
- Pour the ground pumpkin seed into a mixing bowl and add the remaining ingredients: maple syrup, and vanilla extract.
- Stir with a rubber spatula until it forms a sticky cookie dough. The batter is very sticky, and that's normal.
- Oil your hands generously because the dough sticks. Grab a tablespoon of cookie dough, roll it into a ball, and release it on the baking sheet. Press the center with an oil-finger tip, or the back of an oiled teaspoon, to slightly flatten the ball, and create a cavity in the center of the cookie. Wash your tool, reoil it before pressing on the next cookie ball, or the batter will stick to it.
- Repeat with the remaining cookie dough, placing the cookies an inch apart from each other on the baking sheet as they slightly expand.
- Bake the cookies for 12-14 minutes at 350°F (180°C) until just golden brown on the edges. The thumbprint in the center will shrink back. That's ok.
- Let the cookies cool down for 30 minutes on the baking sheet at room temperature, then transfer them to a cooling rack. The cookies firm up as they cool down.
- In a microwave-safe glass bowl, add chocolate chips and oil. Microwave for 30-second bursts, stir between bursts, and repeat until the mixture is fully melted.
- Use a teaspoon to fill each baked cookie thumbprint with the melted chocolate.
- Repeat until they are all filled up to the top of the thumbprint and place them on a plate.
- Pop the plate in the fridge for 30 minutes or until the chocolate filling firms up.
Notes
Note 1: I am using unroasted, unsalted pumpkin seeds. I haven’t tried other seeds for this recipe.
Note 2: Or any liquid sweetener you like, including agave syrup or coconut nectar.
Note 3: Or 1/2 teaspoon of almond extract.
Note 4: You don’t have to fill the cookies with chocolate; you can flatten, bake, and cool them down, then eat them plain.
Note 5: This keeps the chocolate filling a bit softer at room temperature, making it less hard to bite into. You can skip it for an oil-free option.
Tips
Grind Seeds Finely: I recommend processing your pumpkin seeds until they reach a fine, sandy texture. Avoid leaving large pieces, as a fine grind is what helps the dough hold together and firm up properly after baking. Manage Sticky Dough: The batter is naturally very tacky, so I suggest generously oiling your hands and tools before shaping. If the dough starts sticking too much, simply wash and dry your hands, then re-oil them before finishing the batch. Storage: Store the cookies in the fridge in an airtight container for up to 4 days. Store in the freezer for up to 1 month in airtight freezer bags.Nutrition
Serving: 1Cookie | Calories: 113.3kcal | Carbohydrates: 11.1g | Protein: 3g | Fat: 6.6g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 1.6g | Trans Fat: 0.01g | Sodium: 9.4mg | Potassium: 132.8mg | Fiber: 0.8g | Sugar: 8.1g | Vitamin A: 2IU | Vitamin B12: 0.02µg | Vitamin C: 0.2mg | Calcium: 36.2mg | Iron: 0.8mg | Magnesium: 52mg | Phosphorus: 108.1mg | Zinc: 1mg
How to Make Pumpkin Seed Cookies (in Pictures)
Hiya,
I am loving all your recipes♡♡
I wondered 8f this can work gotta almond pulp left after making almond milk?
Do you think it could?
I don’t think it will, almond pulp doesn’t have the same properties as pumpkin seeds ground.
Can I ice them with a chocolate icing made from icing sugar?
Probably, but this type of icing is rather wet and will soften the cookies.
Yum, looking forward to trying this recipe!!!
Let me know how it goes!
Made your recipe excellent, But I used to half honey and Maple syrup, I also added protein powder to one and left the other 1 plain. Made the first patch this morning and they’re already gone. I would say excellent.
That sounds delicious, thanks for sharing!
I didn’t have pumpkin seeds, so I substituted sunflower seeds and sesame seeds. They were spectacular!
That sounds amazing too!
Will the recipe work if you mix in sunflower or chia seeds and/or hemp hearts?
Chia seed is a no, because they have way too much fibers. But sunflower seeds, sesame seeds for sure. Hemp heart are high fat, and high proteins, the ratio won’t be the same.
Looks great. Can I use a food processor instead of blender?
It could work, but to my experience my food processor doesn’t pulse the seeds into a powder and the dough doesn’t form well.
receta increíble
Thank you !
This is my new favorite recipe. Crunchy on the outside and chewy inside. Fantastic!
Aww, that’s so lovely to hear, thank YOU!
Love the idea. However I can’t use maple syrup. If I would like to use coconut sugar, what kind of liquid/oil I should use?
Thanks
Roopa
That will be difficult to make this recipe because without a syrup has this acts as your binder. However, other syrup like agave syrup, honey, coconut nectar will work too. Coconut sugar or oil won’t firm up the cookie dough.