Pumpkin Seed Chocolate Chip Cookies

by Maggie on February 29, 2012

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 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon vanilla
1/3 cup maple syrup
1 tablespoon psyllium husks
1/3 cup coconut oil, melted
1/2 cup Enjoy Life Chocolate Chips

1. Preheat oven to 350 degrees. Prepare a baking tray.
2. Grind pumpkin seeds, flax seeds, and quinoa flakes separately (I use a coffee grinder).
3. Combine ground pumpkin seed flour, ground flax seeds, ground quinoa flakes, baking powder, and sea salt in a large bowl.
4. In a smaller bowl mix vanilla, maple syrup, and psyllium husks.  Let sit for a few minutes as it thickens.
5. Stir in melted coconut oil (I melt mine in a oven-safe glass dish while the oven is preheating).
6. Add wet ingredients to dry ingredients and mix well.
7. Stir in chocolate chips.
8. Scoop dough onto the prepared baking sheet.  Press gently with hand.  Bake at 350 degrees for 10-12 minutes. 9. 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

Notes:

  • 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.
  • If you don’t have a sensitivity to oats, you can use gluten-free oat flour instead of ground quinoa flakes.
  • 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!


{ 52 comments… read them below or add one }

Zoe February 29, 2012 at 10:24 am

These look great, Maggie! Pumpkin and maple syrup, mm… :) My family loves maple syrup. Have you ever tried maple syrup on snow? It’s kind of fun.

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Maggie February 29, 2012 at 11:28 am

Thanks Zoe. I tried maple syrup on snow when I was little, I bet my kids would love it! It’s snowing right now so we might have to try it this afternoon :)

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Amber February 29, 2012 at 11:22 am

WOW! These look amazing Maggie. Great recipe. I will have to check out that pumpkin seed flour. It’s a SCD friendly food, so I’m sure it will make its way into my kitchen. :-)

Hugs,
–Amber

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Maggie February 29, 2012 at 11:29 am

Thank you Amber! It’s good to know that pumpkin seed flour is SCD friendly. I am LOVING it right now, I can’t keep enough pumpkin seeds in my house :)

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Jen February 29, 2012 at 11:33 am

Thank you for this delicious recipe! I had a bag of pumpkin seeds in my kitchen just begging to be used. The raw batter is to die for, very satisfying.

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Maggie February 29, 2012 at 5:05 pm

You’re so welcome Jen! Thank YOU for catching the chocolate chip omission (gasp). I’m so glad you’re enjoying them – did you eat all of the batter :)

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Cassidy February 29, 2012 at 12:05 pm

Wow! These look great! I’ve never heard of pumpkin seed flour but you make it sound so great I will definitely have to try it. Thanks for the great recipe :)

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Maggie February 29, 2012 at 5:05 pm

Thanks Cassidy! Let me know what you think, I’m quite sure you’ll love using pumpkin seed flour.

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Andrea February 29, 2012 at 12:28 pm

Fancy that! I’ve never thought of using pumpkin seeds as a flour! I’ll definitely have to try this.

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Maggie February 29, 2012 at 5:06 pm

Hi Andrea – I know, it’s a fabulous addition to our gf baked goods! Enjoy.

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Alta February 29, 2012 at 1:27 pm

Love these! They sound so tasty. I adore pumpkin seeds. Do you use the green ones? Cause the cookies don’t look greenish – so wondering!

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Maggie February 29, 2012 at 5:07 pm

Hey Alta – Yep, I use the green pumpkin seeds. Mine were slightly green but it definitely wasn’t a green cookie. The flour is a lovely shade of light-minty-green so I don’t think it affects the outcome too much.

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Laura @ Gluten Free Pantry February 29, 2012 at 3:21 pm

Wow-pumpkin seed flour. Awesome! I need to try that and make these yummy cookies :)

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Maggie February 29, 2012 at 5:07 pm

Hey Lauren – Enjoy the cookies, they’re a tasty treat!

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Linda Lawrence February 29, 2012 at 3:59 pm

These sound awesome. I might just have to pick up some pumpkin seeds and see what I can do. We have lots of local maple syrup happening now too so that sounds like a great combo. Thanks Maggie.

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Maggie February 29, 2012 at 5:08 pm

You’re welcome Linda! Don’t you love maple syrup season? Mmmm!

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Annie February 29, 2012 at 5:53 pm

My goodness these look good! They are super close to being ACD friendly too….do you have any tips for trading stevia for maple syrup? I know this sounds kind of far fetched but do you think it could work if I sweetened 1/3 cup of apple sauce with stevia in place of the maple syrup? (Can you tell how desperate I am for a cookie!?!) Also, just wondering if sunflower seeds could also work as a flour? I’ve never thought of using seeds as flours before…

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Heather J February 29, 2012 at 8:35 pm

I only had 1 cup of pumpkin seeds so I used sunflower seeds for the rest… Worked fine!

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Maggie March 1, 2012 at 10:56 am

Hi Annie – I would totally try apple sauce Annie. You might want to thin it out a little with water? Give it a try and let me know, regardless you’ll end up with something yummy that will satisfy your sweet tooth :)

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Cara February 29, 2012 at 6:31 pm

I was about to ask where I can buy pumpkinseed flour, but I see the more appropriate question is, “where do I get a bigger coffee grinder?” because I’m gonna need a bigger one!

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Maggie March 1, 2012 at 10:57 am

Cara you are funny! I think you could try your food processor. That’s my next step because I’m going through a lot of this flour!

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Alison February 29, 2012 at 6:46 pm

I haven’t yet tried psyllium husks in my gf baking….after being sick for so many years i’ve been afraid of the fiber. lol! But your cookies look great and I’ll definitely be giving them a go now that my gut has healed a bit.

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Maggie March 1, 2012 at 10:54 am

Hi Alison – My husband and son have both had to heal their guts too. We’ve been using ground chia and psyllium for a few months now and they’re both feeling great. I hope your tummy is happy with these cookies :)

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StoriesAndSweetPotatoes February 29, 2012 at 7:10 pm

I love discovering new flours and this is a new one for me! What brand is it?

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Maggie March 1, 2012 at 10:53 am

Hi Stories and Sweet Potatoes :) I grind my own pumpkin seed flour using organic raw pumpkin seeds. It’s super easy! Store any leftover flour is an air-tight container in the fridge. Enjoy!

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Kim - Cook It Allergy Free February 29, 2012 at 8:06 pm

So these look down right amazing. I want to make these right now…but first I need some raw pumpkin seeds. Here is my question: Have you found that you can sub an equal amount of pumpkin seed flour for almond flour? THat would be amazing if so, because I have so many almond flour recipes that I hesitate to post on my blog because of all of my followers that have nut allergies.
Love this one, Maggie!!

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Maggie March 1, 2012 at 10:58 am

Hi Kim – I’ve used it to replace almond flour in muffins and cookies. I’m quite sure it would work in a crust too. Pete even used it to make us some crusted tofu. Delish! I can’t wait to see some pumpkin seed flour recipes pour out of your kitchen!

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Heather J February 29, 2012 at 8:37 pm

I made these and they are delicious! I made the flour in my food processor (using 1/2 cup sunflower seeds and 1 cup pumpkin seeds to make 1-3/4 c seeds flour total) so the dough was crumbly. However the cookies baked up just fine. Thanks for the recipe!

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Maggie March 1, 2012 at 10:52 am

That’s so great, thanks for sharing Heather J. I’m glad the sunflower seeds worked too. I can’t wait to try sunflower seed flour now :)

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Alisa March 1, 2012 at 11:08 am

Brilliant recipe Maggie! I love grinding nuts and seeds into flours, but hadn’t tried pumpkin seed yet! And maple with chocolate … mmmmm.

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Maggie March 4, 2012 at 12:38 pm

Thanks Alisa :)

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Carol March 1, 2012 at 1:11 pm

mmm, pumkin and maple is a match made in heaven! What a genius you are with your pumpkin seed flour!

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Maggie March 4, 2012 at 12:38 pm

Thanks Carol! I agree, pumpkin and maple syrup were made for each other!

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Shirley @ gfe March 3, 2012 at 10:08 am

Oh, Maggie, these cookies look and sound so good, and good for you, too! :-) Off to share …

xo,
Shirley

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Maggie March 4, 2012 at 12:37 pm

Thank you Shirley, these are a delicious and amazingly nutritious cookie. Thanks so much for sharing (always).

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Nancy @Real Food Allergy Free March 3, 2012 at 5:04 pm

This is brilliant! I just shared these on facebook. I can’t wait to experiment with pumpkin seed flour and try these. Please, please, please share these at Allergy Free Wednesday! http://www.realfoodallergyfree.com/2012/02/allergy-free-wednesday-229/

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Maggie March 4, 2012 at 12:36 pm

Thank you Nancy – I’ll pop over and check out Allergy Free Wednesday :)

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Sarah March 3, 2012 at 7:37 pm

These look amazing! I need to get more healthy foods into my 18 month old. I think he will love them. Do you think I can use quinoa flour instead of ground quinoa flakes? Thanks!

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Charu April 23, 2013 at 9:21 am

I used quinoa flour instead of the flakes and it came out good!

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Maggie April 28, 2013 at 5:35 am

Oh that’s awesome! Thanks for letting us know Charu. I love this cookie recipe.
Maggie

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amelia May 4, 2012 at 12:17 pm

I don’t even want to know the caloric value in these. I just ran 3 miles and whipped these cookies up for the first time. I will have to run another 3, because I am going to eat the whole batch! Thanks for sharing! Cheers!

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Maggie May 6, 2012 at 8:07 am

Amelia you are funny! I hope you enjoyed the cookies, they are dangerously good :)

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Susan February 12, 2013 at 7:41 pm

Hi there,
I literally Googled ‘ground pumpkin seed cookies’ and found you! And also thought choc chips would be good! Now I don’t have to invent my own version–/ all for the same reasons (nutfree but protein!). They are for my son who has autism. Would you believe he is sensitive to quinoa, flax, and psyllium? Do you think I can use ground chia seeds instead of the psyllium (and for the flax, too)? Will use our GF oats ground into flour instead of quinoa.

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Maggie February 14, 2013 at 9:57 am

Hi Susan – Yay! I’m so glad you found me. I hope he loves them. You could definitely try the chia, though I might use more since psyllium is much better at binding. Let me know how it goes!
Maggie

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Susan March 9, 2013 at 7:34 am

Turned out great without the psyllium – used an egg instead, actually. AND, threw in 2 tbsp. cocoa powder! Yum.

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Maggie March 9, 2013 at 12:18 pm

Yum is right! Thanks for sharing Susan!
Maggie

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Cheryl Caplan April 2, 2013 at 9:08 pm

These are my absolutely most favorite cookies ever! I’ve been gluten and dairy-free for nearly 10 years and was really missing a good cookie. These are so chock full of nutrition that I feel pretty virtuous while eating them. If only I could keep the rest of the family from devouring them too! Thanks for the recipe!!

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Charu April 23, 2013 at 9:23 am

This is an awesome cookie recipe! Very creative! Thanks so much for posting this.

I didn’t have quinoa flakes so used quinoa flour and still came out good! My son has multiple food allergies and this cookie is great for him.

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Oi August 6, 2013 at 5:03 pm

I’m guessing you didn’t use Pumpkin seeds with shell then huh?

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Maggie August 7, 2013 at 9:25 am

Hey Oi – Definitely use shelled ones. I would think you’d break your blender or grinder with the shells, not to mention the damage to your intestines!
Enjoy,
Maggie

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Maryam April 16, 2014 at 7:07 pm

Hi there! I make these cookies all the time and use cocoa powder in the flour to make them chocolatey, they’re amazing! Just wondering if you’ve bee checked the caloric content per cookie out of curiosity? Thanks again!

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Maggie April 17, 2014 at 8:22 am

Hi Maryam – What an awesome addition! Thanks for sharing and letting us know. I’ve never check the calorie count, sorry. I don’t count calories :)
Have a great day and thanks again for the comment!
Maggie

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