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    Home » Recipes » Vegan Desserts

    Chocolate-Flecked Pumpkin Seed Cookies

    Published: Oct 11, 2013 · Updated: Sep 8, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    These tasty cookies are packed with nutritious flavor from pumpkin seeds and dark chocolate chips. Yum!

    Chocolate Flecked Pumpkin Seed Cookies

    These rich-tasting, slightly chewy cookies come together quickly, for those times when you just need a snack pronto.

    Pumpkin seeds are a good source of zinc, involved in more body processes than any other mineral and important for healthy immune functioning. 

    Oh.. and they taste amazing too.

    This recipe comes from Naturally Sweet and Gluten Free: Allergen-Friendly Vegan Desserts by Ricki Heller. Photo by Celine Saki. Reprinted by permission of Sellers Publishing, ©2013.

    Chocolate-Flecked Pumpkin Seed Cookies

    Chocolate Chip Pumpkin Seed Cookies

    These tasty cookies are packed with nutritious flavor from pumpkin seeds and dark chocolate chips. Yum!
    5 from 1 vote
    Print Pin Rate Email
    Course: Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: pumpkin seed cookies, vegan cookies
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12 cookies
    Calories: 76kcal
    Author: Veg Kitchen

    Ingredients

    • ⅓ cup coconut sugar
    • 20 to 30 drops liquid stevia plain or vanilla
    • ¼ cup water
    • 1 teaspoon pure vanilla extract
    • ½ cup pumpkin seed butter natural, smooth, at room temperature
    • ¼ cup ground flax seeds
    • ½ cup brown rice flour
    • ⅛ teaspoon fine sea salt
    • ¼ cup vegan chocolate chips coarsely chopped
    US Customary - Metric

    Instructions

    • Preheat the oven to 350º F.
    • Line a cookie sheet with parchment paper, or spray with nonstick spray.
    • In a small bowl, whisk together the coconut sugar, stevia, water, and vanilla until the sugar dissolves.
    • Add the pumpkin seed butter, flax, flour, and salt and mix well to form a very thick and sticky dough. Stir in the chips.
    • Using a heaping teaspoon, scoop the dough and roll it into small balls, placing them about one inch apart on the cookie sheet. Flatten slightly with your palm (or use a silicone spatula).
    • 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.
    • Store in an airtight container in the refrigerator for up to 5 days. It may also be frozen.

    Nutrition

    Calories: 76kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 35mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    More Vegan Desserts

    • Vegan Christmas Cookies
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies
    • Vegan Hummingbird Cake

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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