Pumpkin Seed Butter Cookies
We make these pumpkin seed cookies with pantry staples for a fun egg free and nut free oatmeal cookie that's ready in under 30 minutes!
Servings: 5 servings
Calories: 187kcal
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.
Nutrition
Calories: 187kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 5mg | Potassium: 199mg | Fiber: 3g | Sugar: 10g | Vitamin A: 0.2IU | Vitamin C: 0.01mg | Calcium: 73mg | Iron: 1mg
