These cookies are super nutritious,
delicious, wonderful,
and incredibly crispy!
The kids love them,
and so do we adults. You might be wondering why we would want to add pumpkin seeds to our cookies?
Pumpkin seeds are packed with essential minerals, especially zinc.
Zinc is vital for many systems in our body—
it strengthens hair roots,
provides elasticity to the skin,
boosts the immune system,
and is crucial in protecting children from intestinal worms.
Pumpkin seeds are simply a marvelous ingredient full of nutritional richness and a nutty flavor.
One cookie provides a good and satisfying feeling of fullness,
and it’s packed with such good nutritional values that it’s simply a gift.
Just a few minutes of preparation and they’re yours.
Happy days to all of us 🙂
Chocolate and Pumpkin Seed Cookies
Ingredients
Yields 20-25 cookies:
- 100g dark chocolate
- 2 tbsp of olive oil
- Pinch of salt
- 1 egg
- 1 cup ground pumpkin seeds
- ½ cup almond flour
- 1 tsp baking powder
- ⅓ cup dark chocolate chips / dried cranberries / raisins / pecans
Preparation
Preheat the oven to 175°C (350°F), preferably on convection mode, but regular is fine too.
Pulse the pumpkin seeds in a blender until they reach a fine, crumbly texture.
Place the chocolate and olive oil in a bowl and melt them in the microwave in short intervals.
Add the salt and the egg to the bowl of melted chocolate and mix well. Add the pumpkin seed flour, almond flour and baking powder and mix until we get a chocolate cookie dough. Add the toppings to the bowl, I added dark chocolate crackers, mix and make sweet cookies.
Arrange the cookies on a baking sheet, bake for 15-17 minutes, and then remove from the oven. Let cool and serve with joy 🙂
A little extra from me:
- You can store the cookies in an airtight container on the counter for up to five days.
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