This recipe was chosen by our Bulk Co-Buyer, Zahra Salim. Zahra has been working on introducing new bulk products and revitalizing pre-pandemic offerings, including our alternative nut butter section! All of these ingredients can be found in our bulk section. Enjoy!
“These chocolate dipped pumpkin seed butter cookies are a delicious, allergy-friendly treat. They’re soft, chewy, and decadent yet nutritious. These cookies are nut-free, gluten-free, vegan, and grain-free. They’re kid-approved and perfect for school snacks.” - Jennifer Bell
Author: Jennifer Bell
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Servings: 12
Check out the full recipe article with step by step photos here.
Equipment
Sheet pan
Parchment paper
Ingredients
1/2 cup pumpkin seed butter (with no added sugar or salt)
1/2 cup maple syrup
1/2 cup coconut flour
1/2 cup dairy-free dark chocolate chips or chopped dark chocolate
2 teaspoons pure vanilla extract
1 teaspoon vinegar or lemon juice
1/2 teaspoon baking soda
1/8 teaspoon salt
Optional topping: pumpkin seeds for sprinkling on top of the cookies
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Add the pumpkin seed butter, maple syrup, coconut flour, vanilla extract, vinegar or lemon juice, baking soda, and salt to a large mixing bowl and use your hands to mix well until a dough is formed.
Use your hands to roll the dough into 12 evenly sized balls and place them on a parchment paper lined sheet pan.
Use your fingers to press the cookie dough balls into flatter circles.
Bake at 375 degrees Fahrenheit for 12 minutes or until they look solid and slightly golden around the edges.
When then cookies are finished baking, allow them to cool to room temperature.
While the cookies are cooling, melt the dairy-free dark chocolate chips (or chopped dark chocolate), either in the microwave or on the stove. To melt it in the microwave, add the chocolate to a microwave safe bowl, then cook on high power for 20 seconds, stir, and repeat until it’s melted. To melt it on the stove, add the chocolate to a pot on the stove set to low heat and stir constantly until melted.
Once the chocolate is melted and the cookies have cooled to room temperature, dip the cookies in chocolate so that half of each cookie is submerged in chocolate and the other half is not, then place them on a platter (or two dinner sized plates) lined with parchment paper (you can reuse the parchment paper that you baked the cookies on).
Sprinkle a few pumpkin seeds on the chocolate dipped sides of the cookies, then place the cookies in the fridge for a minimum of 30 minutes to allow the chocolate to harden before serving.
Notes
To make this recipe even quicker and easier, skip the step of dipping the baked cookies in melted chocolate. You can mix the chocolate into the raw cookie dough instead.
Store these pumpkin seed butter cookies in an airtight container for up to three days or freeze them for up to six months.
