Pumpkin Seed Cookies Gas ⛽️ or Trash

• total time: 33 minutes

Ingredients

1 1/2 cups or 180g Pumpkin seeds

1/4 or 60g Maple syrup (I lowered volume, turned out fine)

1 tsp Vanilla extract

3tbsp or 45g sugar free dark chocolate chips (can use dairy free chips to make cookies gluten & dairy free)

Directions

Toss the pumpkin seeds into a blender or food processor and pulse until they resemble a coarse flour. Don’t overdo it or you’ll end up with pumpkin seed butter.

Add the ground pumpkin seeds to a bowl along with the maple syrup and vanilla extract. Mix until a thick cookie dough forms.

Lightly coat your hands with cooking spray or oil, then roll the dough into small balls and place them on a parchment-lined baking sheet.

Use the back of a teaspoon or your thumb to gently press a small indentation into the center of each cookie.

Bake at 350°F (180°C) for 12 to 14 minutes, just until the edges begin to turn golden.

Let them cool completely (~20min) before topping with melted chocolate and a few pumpkin seeds.

Let chocolate harden and enjoy.

Verdict: Certified Gas ⛽️

Don’t ask why these reminded me of Christmas cookies but they did… maybe because it’s almost July 🤔🎄

Original Video: @theconsciousplantkitchen