Pumpkin And Flaxseed Cookies

Pumpkin And Flaxseed Cookies - Plattershare - Recipes, food stories and food lovers
Pumpkin seeds are highly nutritious. It has high zinc content, which is important for prostate health and helps with overactive bladders. A rich source of magnesium which are important for blood pressure, heart health, bone health and blood sugar levels.
It also contains nitric oxide helping in reducing blood pressure and increasing good cholesterol.Full of antioxidants, iron, zinc, magnesium and many other nutrients. An ounce (28 grams) contains about 151 calories.
Excellent source of fiber and a good source of tryptophan which help promote good sleep. Another pumpkin recipe dedicated to my pumpkin lover mom on this mother's day
4.30 from 7 votes
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: American
Recipe Taste: Salty, Sweet
Calories 118 kcal
Servings 16


  • 1/4 cup coconut oil
  • 1/4 cup dates syrup
  • 1 cup oats
  • 1/4 cup coconut flour
  • 2/3 cup raisins
  • 2/3 cup pumpkin seeds
  • 1/4 cup ground flaxseed
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon sea salt
  • 1/2 cup pumpkin puree
  • 2 tbsp chia seeds
  • 4 tbsp Water


  • Preheat oven to 180°C. Line a baking sheet.
  • In a small bowl take chia seeds and add water. Mix well and let it set for few minutes. (It's basically two chia eggs to bind the cookies)
  • In a small bowl mix coconut oil and dates syrup.
  • In a large bowl add oats, raisins, pumpkin seeds, ground flax, cinnamon powder, coconut flour, salt. Add pumpkin puree and mixture of coconut oil and dates syrup. Add the chia eggs. Combine everything well.
  • Drop about 1/4 cup sized scoops of the mixture onto a cookie sheet and flatten. Bake for about 15-20 minutes until edges are lightly browned.
  • Let cookies cool on baking sheet before moving to an airtight storage container.

Recipe Notes

  • Just for info, these cookies do not spread while baking instead they shrink a little.
  • Also, as it contains pumpkin puree, these tend to be on softer side even after baking, so don’t worry.
  • Store in an airtight container and they will be good on shelf for a couple of days, after that put in refrigerator.
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4.30 from 7 votes

Recipe Nutrition

Calories: 118kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 80mg | Potassium: 148mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1193IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Prachi Bagde
Prachi Bagde

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