2 Ingredient Pumpkin Seed Cookies
These easy 2-ingredient pumpkin seed cookies are made without any flour, eggs, dairy, refined sugar, butter or oil. Raw pumpkin seeds are blended into a homemade pumpkin seed flour, then mixed with maple syrup to create a simple dough that bakes into a soft and chewy cookie.
Ingredients
- 1 cup (138g) unroasted and unsalted pumpkin seeds
- 3-4 tbsp (44-59ml) maple syrup
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Add the pumpkin seeds to a food processor and pulse until they resemble fine crumbs or a coarse flour (see photo in post for reference). Stop and scrape down the bowl as needed (about every 10-15 seconds) and to check on the consistency. Be careful not to over-process, or the seeds can release their oils and turn into pumpkin seed butter.
- Transfer the pumpkin seed flour to a medium mixing bowl. Drizzle the maple syrup over the top and stir with a spatula until all of the flour is coated and a moist, crumbly dough forms. If you squeeze some dough between your fingers, it should hold together. If the mixture seems too dry, add an additional teaspoon of maple syrup.
- Use a 1.5 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet, spacing the dough about 2 inches apart. Lightly wet your hands and roll each portion into a smooth ball, then gently flatten into a disk about 2 inches wide and 1/2 inch thick. Smooth any cracks around the edges with your fingertips or the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are lightly golden around the edges and set on top.
- Let the cookies cool and set completely on the baking sheet before removing. Cookies can be enjoyed right after they are cooled and set. Store any uneaten cookies in an airtight container in the fridge or freezer.
Notes
- Pumpkin Seeds Note: Make sure to use unroasted and unsalted pumpkin seeds. I used Whole Foods pumpkin seeds.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- You can also make these cookies smaller, about 1 tbsp dough per cookie, if you want bite-sized cookies.
Serving: 1cookie, Calories: 121kcal, Carbohydrates: 8g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Sodium: 1mg, Fiber: 1g, Sugar: 5g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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