Pumpkin Seed Flour Chocolate Chip Cookies!!


I don’t know about you, but sometimes my tummy gets sad when I have too many almonds. This can be a real problem with being Paleo since one of the unspoken staples of this lifestyle is almonds (don’t tell Robb Wolf!). I am not the worlds biggest fan of coconut flour either, as the texture weirds me out a bit. And it makes me crave a big tall glass of milk….which makes me sad. So, I have been searching for a nut free cookie recipes that doesn’t involve adding

1) tons of starches as binders (ie: potato starch, tapioca starch)

2) a bigillion ingredients

3) oober time consuming to make

4) outrageously expensive ingredients

So far, I have come up unsuccessful. There is one recipe that I have been toying with, trying to figure out how to make it meet the strict criteria that I have set. This one is not perfect, but it was quite tasty and did not make me feel icky like almond based cookies can. Instead of almonds, we will be using pumpkin seeds!!

Pumpkin Seed Flour Chocolate Chip Cookies

Adapted from She Let Them Eat Cake

Yield: 24 small but powerful cookies (I got 16 smallish cookies)

Ingredients:

1 ½ cups pumpkin seed flour (I used roasted unsalted)
½ cup ground flax seeds (I used almond flour)
½ cup ground quinoa flakes (I subbed 2 tablespoons coconut flour)
1 tsp baking powder
1/2 tsp sea salt
1 tsp vanilla
1/3 cup maple syrup (I did 1/3 cup almond milk w/ 5 packets Truvia)
1 tbsp psyllium husks (used as a binder- similar to a chia or flax egg)
1/3 cup coconut oil, melted (I am out of coconut oil, so I used EVOO)
1/2 cup Enjoy Life Chocolate Chips

Directions:

Preheat oven to 350 degrees. Prepare a baking tray.  Grind pumpkin seeds, flax seeds, and quinoa flakes separately in your food processor of choice.

Combine ground pumpkin seed flour, ground flax seeds, ground quinoa flakes, baking powder, and sea salt in a large bowl.

In a smaller bowl mix vanilla, maple syrup, and psyllium husks.

Let sit for a few minutes as it thickens.  Stir in melted coconut oil.

Add wet ingredients to dry ingredients and mix well.  Stir in chocolate chips.

Scoop dough onto the prepared baking sheet.

Press gently with hand (I missed this step and used a spatula when they were done which smeared my chocolate…boo!!).  Bake at 350 degrees for 10-12 minutes (I baked my for closer to 16-20).

Remove from the oven and let cool on the tray for 5 minutes. Move to a cooling rack and let cool completely.

Store in an air-tight container.

They were delicious! The nutty/seed taste is pretty strong, but I imagine using maple syrup  might help that quite a bit. The chocolate chips were wonderful!! I found them on sale for $3.99!! I really enjoyed these cookies a lot, but I think that there is some perfecting to do. I will repost it once I am done!!

Do you have any nut free recipes??

What do you use for flour in your cookie recipes??