These chocolate dipped pumpkin seed butter cookies are a delicious allergy-friendly treat. They’re soft, chewy, and decadent yet nutritious. Give these pumpkin seed cookies a try if you’re looking for nut-free, gluten-free, or vegan dessert recipes, like these chickpea flour brownies, which are another yummy option.
Ingredients and Substitutions
Be sure to use pumpkin seed butter with no added sugar or salt in these cookies. The only ingredient listed on the jar should be pumpkin seeds. Or you can make your own homemade pumpkin seed butter if you have a food processor or high-powered blender. You can also substitute sunflower seed butter if you prefer.
These cookies are sweetened with maple syrup. You can substitute agave nectar if you prefer.
Coconut flour gives these pumpkin seed cookies structure and a satisfying, chewy texture. I don’t recommend substituting other flours in this recipe because coconut flour is much more absorbent than grain-based flours.
I used dairy-free dark chocolate chips in this recipe, but chopped dark chocolate is fine too. Or you can substitute any type of chocolate that suits your dietary requirements and palate.
How to Make Pumpkin Seed Butter Cookies
Start by preheating the oven to 375 degrees Fahrenheit, then add the pumpkin seed butter, maple syrup, coconut flour, vinegar or lemon juice, pure vanilla extract, salt, and baking soda to a mixing bowl. Use your hands to mix those ingredients until a dough is formed (this is a sticky job so I recommend wearing kitchen gloves to make this easy).
Roll the dough into 12 evenly sized balls and place them on a parchment paper lined sheet pan. Then use your fingers to press the dough balls down into flat, circle shapes.
Bake the pumpkin seed cookies for 12 minutes or until they look solid and slightly golden around the edges. When the cookies are finished baking, allow them to cool to room temperature.
Melt the dark chocolate while the cookies are cooling off. You can melt the chocolate in the microwave by heating it on high power for 20 seconds, then stir, then repeat until the chocolate is melted. Or you can melt the chocolate in a pot on the stove set to low heat. Just be sure to stir it constantly and remove it from the heat as soon as it’s melted.
Once the cookies have cooled to room temperature, dip each cookie in the melted chocolate, submerging them about halfway in the chocolate, then place them on parchment paper lined plates (two dinner plates or one larger platter will work). You can reuse the parchment paper that you baked the cookies on.
Sprinkle a few pumpkin seeds on the chocolate-dipped side of the cookies (optional) then place the cookies in the fridge for at least 30 minutes so the chocolate can harden before serving.
A Quicker Option
To get these cookies on the table really quickly, you can skip the step of dipping them in melted chocolate. Instead, you can mix the chocolate chips into the cookie dough. This will give you the same flavor and will be simpler and quicker (albeit a little less pretty looking).
Pumpkin Seed Butter Cookies Recipe
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 1/2 cup pumpkin seed butter (with no added sugar or salt)
- 1/2 cup pure 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, then use your hands to mix until a dough is formed (the dough will be sticky, so I recommend wearing kitchen gloves to make this easy).
- Use your hands to roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.
- Use your fingers to press the cookie dough balls into flatter circles.
- Bake for 12 minutes or until lightly browned 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 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 about half of each cookie is submerged, then place them on a platter (or a couple of dinner-sized plates) lined with parchment paper or a silicone baking mat.
- 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
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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.
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Store in an airtight container in the fridge for up to three days or in the freezer for up to three months.
Nutrition Estimates
Another Recipe Made with Pumpkin Seed Butter
This nut-free chocolate spread made with pumpkin seed butter is easy and kid-friendly.
