These pumpkin seed butter cookies combine oats, pumpkin seed butter and maple syrup. They're a chewy nut free and egg free oatmeal cookie perfect as a sweet snack or light breakfast cookie, and so easy to make in less than 30 minutes!
One of my favorite recipes for a sweet treat is my oatmeal chia cookies, but with some allergies in my family, I wanted to make a nut free version. Using pumpkin seed butter makes these cookies nut free, so hopefully most people can enjoy them!
As we're using oats, these pumpkin seed butter cookies are chewy, quite hearty and would work well as a light breakfast cookie. My mum said they were a 'sustaining' cookie if you're travelling!
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Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes to guide you:
- Pumpkin seed butter - I suggest to use a plain seed butter, and a new jar that has a looser consistency (I've found that jars that have been open a while tend to be drier in texture). I tend to use the Biona brand.
- Oats - to make the cookies more hearty, they give a chewy texture too. You want to use old fashioned rolled oats, and not steel cut oats (too dense) or quick oats (too fine) and gluten free, if required.
- Oat flour - no need to buy separate flour, simply blend your oats for about ten seconds to make the flour!
- Maple syrup - to add sweetness to the cookies.
Homemade Pumpkin Seed Butter
If you wish to make your own pumpkin seed butter rather than using store-bought, it's quite easy to do and I've made it myself previously. You blend roasted pumpkin seeds in a food processor until they break down, release their oils, and turn into butter. This tutorial on making pumpkin seed butter walks you through the process.
How to Make Pumpkin Seed Butter Cookies
Let me show you how to make these pumpkin seed cookies with pantry staples, in all easy recipe steps. Just grab a bowl, wooden spoon and a baking sheet. No fancy kitchen equipment required!
All the recipe instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Make a flax egg
Combine the milled flaxseed with water in a small bowl. Give it a stir or whisk (I prefer to use a whisk) and set aside for 10 minutes. I suggest to give it a stir a couple of times, if possible (image 1).
Step 2: Combine dry ingredients
Add the rolled oats, oat flour, ground ginger and salt to a large bowl (image 2).
Step 3: Add wet ingredients
Spoon in the pumpkin seed butter, maple syrup and the flax egg (image 3). Give it a really good stir so the oats are well combined with the wet ingredients. It takes a few minutes I find to mix it all up.
Step 4: Make and bake the cookies!
Use your hands or a cookie scoop to scoop about 2 heaped tablespoons of the mixture, and form into cookies (don't make them too thick). Place on a lined baking sheet and then bake them until light golden brown at the edges (image 4).
Recipe Tips and Notes
- Use pumpkin seed butter with a runnier consistency (it won't be as runny as say peanut butter, but don't use a very thick dry butter).
- Stir the dough well so the oats, seed butter and maple syrup are all incorporated.
- Wet your hands before forming the cookies. It's the secret to not having it just stick to your hands!
- The cookies won't really expand, but give them some space on the baking sheet so they bake rather than steam.
- The cookies will still be soft to touch after baking, so handle with care when transferring to a wire rack. They will harden as they cool down.
Frequently Asked Questions
It's best to use old fashioned rolled oats to make oatmeal cookies as they will still have some 'bite' but not be too dense.
They are hearty, chewy cookies with a little softness in the centers.
Yes, it's very easy to freeze them. Simply allow to cool completely on a wire rack, then transfer to a freezer safe container. They can be frozen for up to 3 months, but my low histamine readers may wish to read the SIGHI advice on freezing food.
More Cookie Recipes
Find lots of cookies recipes here, including my spelt cookies and macadamia nut butter cookies, as well as these fun treats:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you, so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Pumpkin Seed Butter Cookies
Equipment
- Cookie scoop optional
Ingredients
- ¾ cup oats gluten free, if required
- ⅛ cup oat flour
- ½ teaspoon ground ginger
- ¼ cup pumpkin seed butter
- ¼ cup maple syrup
- pinch salt
For the flax 'egg'
- 1 tablespoon milled flaxseed also known as ground flax
- 3 tablespoon water
Instructions
- Preheat the oven to 375F / 190C and line a baking sheet with parchment paper.
- In a small bowl, add the milled flaxseed to the water and stir well to make your flax 'egg'. Set aside for 10 minutes, stirring a couple of times to help it thicken.
- Add the oats, oat flour, ground ginger and salt to a bowl. Spoon in the pumpkin seed butter, maple syrup and flax egg.
- Stir really well, so the wet ingredients combine with the dry ingredients. Use a wooden spoon to 'mash' the pumpkin seed butter if it's a bit thicker so it breaks up and combines with the oats and syrup.
- Using your (wet) hands or a cookie scoop, scoop out about two heaped tablespoons of the cookie mixture, and form a cookie. Place on the baking sheet, and repeat for the remaining mixture.
- Bake the cookies for 10-12 minutes until they are slightly browned on the edges. Remove from the oven and carefully place on a wire rack. They will still be quite soft at this point. Leave for a few minutes to cool down, then enjoy!
Notes
- To make oat flour, simply blend regular oats in a blender for 10-15 seconds until you have a flour-like consistency.
- I suggest to use a 'fresh' jar of pumpkin seed butter that has a looser consistency. A jar that's been in the pantry for a while tends to be drier.
- Use wet hands to make the cookies so the mixture doesn't stick to your fingers!
- Nutritional information is auto-generated and should be understood to be an estimate.
- pumpkin seeds score 0, but pumpkin seed butter is not rated. You can make your own butter by blending seeds in a food processor if that works better for you.
- ginger, which scores 1.
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