I have a new favorite flour – pumpkin seed flour. I’ve been experimenting with it for a month or so now and I just can’t get enough! Oh, and you won’t believe how well it pairs with maple syrup – it just happens to be maple syrup season in these parts!
There’s so much to love about pumpkin seed flour:
- I can make it at home with my coffee grinder;
- Pumpkin seeds are high in iron and zinc;
- Pumpkin seed flour is a nut-free replacement for almond flour;
- They add incredible flavor to your baked goods.
I’m always playing with cookie recipes and this recipe for Pumpkin Seed Chocolate Chip Cookies was born out of a desire for a healthy, high-protein treat. You could easily omit the chocolate chips and use carob chips or raisins instead. Regardless, I know you’ll love these cookies.
What I love most about pumpkin seed flour is the nut-free factor. We don’t have any nut allergies in our family, but I know a lot of people who do, plus these are a safe school lunchbox snack.
In addition, pumpkin seed flour is perfect for those of you who like your sweets, but want to get some nutritional value at the same time. Guilt-free, right? And isn’t that why we love using almond flour in our baking?
Pumpkin Seed Chocolate Chip Cookies
1 ½ cups pumpkin seed flour (I use raw pumpkin seeds to make my flour)
½ cup ground flax seeds
½ cup ground quinoa flakes
1 tsp baking powder
1/2 tsp sea salt
1 tsp vanilla
1/3 cup maple syrup
1 tbsp psyllium husks
1/3 cup coconut oil, melted
1/2 cup Enjoy Life Chocolate Chips
Preheat oven to 350 degrees. Prepare a baking tray. Grind pumpkin seeds, flax seeds, and quinoa flakes separately (I use a coffee grinder).
Combine ground pumpkin seed flour, ground flax seeds, ground quinoa flakes, baking powder, and sea salt in a large bowl.
In a smaller bowl mix vanilla, maple syrup, and psyllium husks. Let sit for a few minutes as it thickens. Stir in melted coconut oil (I melt mine in a oven-safe glass dish while the oven is preheating).
Add wet ingredients to dry ingredients and mix well. Stir in chocolate chips.
Scoop dough onto the prepared baking sheet. Press gently with hand. Bake at 350 degrees for 10-12 minutes. Remove from the oven and let cool on the tray for 5 minutes. Move to a cooling rack and let cool completely.
Store in an air-tight container.
Yield: 24 small but powerful cookies
1. I buy psyllium husks at our local health food store. Psyllium is an excellent source of fiber and a great replacement for xanthan or guar gums.
2. If you don’t have a sensitivity to oats, you can use gluten-free oat flour instead of ground quinoa flakes.
3. Grind the pumpkin seeds, flax seeds, and quinoa flakes separately so your measurements are correct.
The winner of last week’s Spunky Coconut giveaway is Jessica – here’s her comment:
“Those muffins look amazing, as do the bagels. Can’t wait to try them! Thanks for doing this giveaway. :)”
If you didn’t win a copy of the book, you can buy it on Amazon, or at least put it on your wishlist!