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Pumpkin seed cookie on baking paper

Pumpkin seed cookies

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • makes 10

Bake pumpkin seed cookies with a sprinkling of cocoa powder and a pinch of sea salt. A moreish treat to enjoy with coffee or tea while still warm from the oven

  • Freezable
  • Vegetarian
Nutrition: per cookies
NutrientUnit
kcal328
fat19g
saturates10g
carbs32g
sugars21g
fibre3g
protein5g
salt0.59g
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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, cocoa powder, bicarb, chocolate, pumpkin seeds and ¼ tsp salt.

  • STEP 2

    Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Add a pinch of flaky sea salt before baking. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

Goes well with

Recipe from Good Food magazine, May 2017

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Overall rating

Rating: 5 out of 5.6 ratings
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