Go Back
–+ servings
Pumpkin seed butter cookies dipped in chocolate with pumpkin seeds sprinkled on top.
Print Recipe
4.93 from 13 votes

Pumpkin Seed Butter Cookies Recipe

These soft and chewy pumpkin seed butter cookies are a delicious allergy-friendly treat. These pumpkin seed cookies are nut free, gluten free, grain free, and vegan.
Prep Time15 minutes
Cook Time12 minutes
Chilling Time30 minutes
Total Time57 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 142kcal
Author: Jennifer Bell

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

  • 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 in an airtight container in the fridge for up to three days or in the freezer for up to three months.

Nutrition

Serving: 1Cookie | Calories: 142kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 137mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg