Healthy Pumpkin Seed & Flax Cookies (Vegan, Gluten-Free)
35 minutes
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About Healthy Pumpkin Seed & Flax Cookies (Vegan, Gluten-Free)
These delicious and nutritious Pumpkin Seed & Flax Cookies are a perfect healthy treat! Packed with pumpkin seeds, flaxseed, and oats, they're naturally sweet and satisfying. A great source of fiber, protein, and healthy fats, they're perfect for a snack or dessert. This recipe uses simple, wholesome ingredients and is easily customizable to your preferences. You can adjust the sweetness with more or less date syrup, or add other nuts and seeds for extra flavor and texture.Dedicated to my pumpkin-loving mom on this Mother's Day – a recipe filled with love and healthy goodness!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Wet Ingredients
- 1/4 cup Coconut Oil
- 1/4 cup Date Syrup
- 1/2 cup Pumpkin Puree
- 2 tbsp Chia Seeds
- 4 tbsp Water
Dry Ingredients
- 1 cup Rolled Oats old-fashioned or quick-cooking
- 1/4 cup Coconut Flour
- 2/3 cup Raisins
- 2/3 cup Pumpkin Seeds pepitas
- 1/4 cup Flaxseed linseed, ground
- 1 tsp Cinnamon ground
- 1/2 tsp Sea Salt
Instructions
Prepare the Chia Seeds
- Combine chia seeds and water in a small bowl. Mix well and let it sit for 5-10 minutes to form a gel (chia egg).
Combine Wet Ingredients
- In a separate bowl, whisk together coconut oil and date syrup until smooth and combined.
Combine Dry Ingredients
- In a large bowl, combine rolled oats, coconut flour, raisins, pumpkin seeds, ground flaxseed, cinnamon, and salt.
Combine Wet and Dry Ingredients
- Add the pumpkin puree and the coconut oil/date syrup mixture to the dry ingredients. Stir in the chia seed mixture. Mix until just combined; do not overmix.
Bake the Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, leaving space between each cookie.
- Flatten slightly with a fork.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
Cool and Store
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.
Recipe Notes
Expert Tips for Perfect Pumpkin Seed & Flax Cookies:
- For a chewier cookie, use old-fashioned rolled oats. For a crispier cookie, use quick-cooking oats.
- If your date syrup is very thick, you may need to add a tablespoon or two of water to thin it out.
- Feel free to add other nuts, seeds, or dried fruits to customize the flavor and texture of your cookies.
- To make these cookies ahead of time, store them in an airtight container in the refrigerator for up to 2 weeks.
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Recipe Nutrition
Calories: 118kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.004gSodium: 80mgPotassium: 148mgFiber: 3gSugar: 2gVitamin A: 1193IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Prachi Bagde
Articles: 22
6 Comments
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What a great recipe! Thanks for sharing.
This looks incredible! I need to try it.
Healthy recipe
Good recipe will try it
healthy ingredients!
Looks so good! Can’t wait to try it.