Perfect Double Chocolate Chip Pumpkin Seed Cookies

Thursday, September 29, 2016


The most delicious and nutrient dense cookie that is gluten-free, nut-free, soy-free, and vegan. Made with ground pumpkin seeds for lots of nutrients and a lower glycemic index!

 
I can no longer eat most double chocolate chip cookies. Seriously, these cookies are so good that every other double chocolate chip cookie tastes bland to me! Every person that I've shared these with seems to agree. This recipe has been anticipated by many because these cookies are so good!
 
Oh, and not only are they perfectly soft and chewy and packed with chocolate flavor, they are gluten-free, nut-free, soy-free, vegan, and have far more nutrients, antioxidants and fiber than most cookies. Pumpkin seeds are so nutrient dense that they have been dubbed a "superfood", so with ground pumpkin seeds taking the place of most of the flour, these cookies just might be perfect!
 
I believe that everyone deserves to satisfy their craving for a treat, so I strive to make treats that are as nutritious as possible and friendly to limited diets. Not only are these allergy-friendly, but the fiber, healthy fats and protein in the pumpkin seeds brings the glycemic index down. To help with that, I also use honey for some of the sweetener so less total sweetener can be used in the recipe. The result is a cookie that has less sugar than most.
 
When making this recipe, be sure to use raw pumpkin seed kernels, not whole pumpkin seeds. While it would be convenient to use the dried seeds you pull out of the pumpkin you carve for Halloween, it would not yield the same results. I buy my raw pumpkin seed kernels (also called pepitas) at Natural Grocers, but they are processed in a facility that also processes soy, wheat, and tree nuts. If you have a food allergy, be sure to buy pumpkin seeds that are free of allergens! The best I have found are Gerbs Raw Pumpkin Seed Kernels available on Amazon. To keep the recipe allergy-friendly, I use and recommend EnjoyLife Semi Sweet Mini Chocolate Chips since they are also gluten-free, soy-free, nut-free and vegan. I've found Natural Grocers to have the best price, but they are also available in bulk on Amazon
 
Hopefully you have a great food processor that can grind pumpkin seeds! But if you don't and want an inexpensive food processor so you can make this recipe, check out the Ninja Master Prep that I talked about in a prior post. I use the food processor portion of mine to grind nuts and seeds for recipes and to make salad dressings. The Ninja Master Prep does a great job grinding pumpkin seeds for this recipe, just make sure you grind them in two batches for the best results.
 
Ninja Master Prep used to grind pumpkin seeds for chocolate chocolate chip cookie recipe
 
 
On to the recipe so you can start eating these cookies as soon as possible!
 
 
The best and healthiest cookies that are gluten-free, nut-free, soy-free, and vegan. Made with ground pumpkin seeds for lots of nutrients and a lower glycemic index!

 

Recipe

Makes about 3 dozen cookies
 
Ingredients
- 2 cups raw pumpkin seeds
- ½ cup sorghum flour
- ½ cup unrefined cane sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
½ tsp salt
 
- ¼ cup flaxseed meal + ½ cup water
- ¼ cup honey
- 6 tbsp oil (1/4 cup + 2 Tbsp, I use avocado oil) 
- 2 tsp vanilla
- Water as needed to bring dough together (about 1 Tbsp) 
- About ½ cup mini vegan chocolate chips

 
Pre heat the oven to 300 degrees Farenheit.
Mix the ground flaxseed with water, stir well and keep aside.
Place the pumpkin seeds in a food processor and blend until the seeds are ground into a powder. Place in bowl and add the remaining dry ingredients. Wisk together. Add the remaining wet ingredients to the flaxseed mixture and wisk together. Mix the wet ingredients into the dry using a sturdy spoon before adding the chocolate chips. The dough will be very stiff and take a few minutes to incorporate. Seriously, this will be your arm workout for the day! A tablespoon or two of water can be added one at a time if the dough still doesn't want to incorporate after being worked for a few minutes.
Use spoons to drop the dough onto a cookie sheet lined with parchment paper. Bake in the preheated oven for 12 to 14 minutes (10-12 minutes at sea level).
Store them in an airtight container and enjoy your cookies within 4-5 days.
 

Disclosure: this post includes affiliate links for convenience. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 

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1 comments

  1. That sounds like an awesome and nutritious cookie! Xo

    ReplyDelete

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