Chocolate-Flecked Pumpkin Seed (or Sesame) Cookies
Ricki Heller's recipe for Chocolate-Flecked Pumpkin Seed Cookies is below; my changes (for the sesame cookies) are in parentheses.
Servings: 8 -10 cookies
Ingredients
- *⅓ cup 55 g coconut sugar (I used 3/4 cup coconut sugar)
- *20 to 30 drops pure plain or vanilla liquid stevia liquid I omitted this ingredient
- *¼ cup 60 ml water (I omitted this)
- *1 tsp 5 ml pure vanilla extract
- *½ cup 120 ml natural smooth pumpkin seed butter, at room temperature (I used sesame butter/tahini instead)
- *¼ cup 25 g finely ground flax seeds from about 2 Tbsp whole seeds
- *½ cup 75 g brown rice flour (I used almond flour instead)
- *⅛ tsp .5 ml fine sea salt
- *¼ cup 50 g unsweetened carob chips or dairy-free chocolate chips, coarsely chopped (I used mini chocolate chips and increased the amount to 1/3 cup)
Instructions
- 1. Preheat the oven to 350ºF (180ºC). Line a cookie sheet with parchment paper, or spray with nonstick spray.
- 2. In a small bowl, whisk together the coconut sugar, stevia, water, and vanilla until the sugar dissolves (note: I omitted the stevia and water).
- 3. Add the pumpkin seed butter (I used tahini), flax, flour, and salt and mix well to form a very thick and sticky dough. Stir in the chips.
- 4. Using a heaping teaspoon (5 ml), scoop the dough and roll it into small balls, placing them about one inch (2.5 cm) apart on the cookie sheet. Flatten slightly with your palm or a silicone spatula (I made my cookies a bit bigger than this, and ended up with 8 cookies).
- 5. Bake for 10 to 12 minutes, rotating the sheet about halfway through, until the cookies are light golden brown (the dough will lighten as the cookies bake). Allow the cookies to cool completely before removing from the cookie sheet.
- 6. Store in an airtight container in the refrigerator for up to 5 days. May be frozen.