I made these Pumpkin Cookies using roasted pumpkin seeds for a delicious and gluten free fall recipe. I was looking for a good alternative to nut butters and sunflower butter.
As you know there are many alternatives to peanut butter (no nut butter, sunbutter, wow butter and more). However using this squash seeds is a great alternative and best of all you are controlling the ingredients.
Due to having food allergies to nuts in the family we have removed all nuts from our diet along with some seeds as well such as sesame seeds. Did you know that the seed allergy is becoming more common, making its way into the most common food allergies? Are you allergic to seeds, if so share your thoughts with us on Facebook.
Cookies are delicious using the actual flesh of the pumpkin, however you get a whole new flavor when you use the seeds and it doesn't taste quite like pumpkin, these cookies also have a wonderful and delightful aroma and flavor!
Preheat oven to 350
Placed raw pumpkin seeds onto a piece of foil and lightly spritz with canola oil. Place into the oven and bake for 10-15 minutes.
You want the seeds to be lightly golden brown, check on seeds at 10 mins to prevent burning.
Once the seeds are done place into blender (I used a magic bullet blender for this recipe). Add ¼ water; brown sugar, canola oil, vanilla and a pinch of salt.
Blend ingredients until smooth and all seeds are broken up. Set aside.
Next in a medium sized bowl mix together Rice Flour, Tapioca Flour and Baking Powder, mix well then add in white sugar.
Pour seed mixture into flour, I like to add remaining 2/4 cup water into blender swish around then pour into bowl to get all of seed mixture.
Mix together ingredients, it should start to form into a dough, and mix in optional chocolate chips.
Line baking sheet with parchment paper, using a tablespoon scoop out cookie dough and place onto baking sheet.
Roll the pieces of dough into a ball then flatten using your hand or a fork and place back onto baking sheet.
Place cookies into the oven and bake for approx. 10-15 minutes.
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