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2 Ingredient Pumpkin Seed Cookies Recipe

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4 from 6 reviews

These 2 Ingredient Pumpkin Seed Cookies are a simple, wholesome treat made from just pumpkin seeds and maple syrup. They offer a naturally sweet, nutty flavor with a tender, crumbly texture, perfect for a quick snack or a healthy dessert option. With minimal ingredients and easy preparation, they’re ideal for anyone looking for a gluten-free, vegan-friendly cookie.

  • Total Time: 22 minutes
  • Yield: 8 servings

Ingredients

Ingredients

  • 1 cup (138g) unroasted and unsalted pumpkin seeds
  • 3-4 tbsp (44-59ml) maple syrup

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Process the pumpkin seeds: Place the pumpkin seeds into a food processor and pulse until they reach a fine crumb or coarse flour consistency. Scrape down the sides of the bowl every 10-15 seconds to ensure even processing. Be careful not to over-process to avoid turning the seeds into pumpkin seed butter by releasing oils.
  3. Mix with maple syrup: Transfer the pumpkin seed flour to a medium mixing bowl. Drizzle maple syrup over the top and stir with a spatula until the mixture becomes a moist, crumbly dough that holds together when squeezed. If it’s too dry, add an extra teaspoon of maple syrup to achieve the right consistency.
  4. Shape the cookies: Use a 1.5 tablespoon cookie scoop to scoop dough portions onto the prepared baking sheet, spacing them about 2 inches apart. Lightly wet your hands and roll each portion into a smooth ball, then gently flatten into roughly 2-inch-wide, ½-inch-thick disks. Smooth out any cracks around the edges with your fingers or the back of a spoon.
  5. Bake: Bake the cookies for 10-12 minutes, until they are lightly golden around the edges and set on top, indicating they are cooked through.
  6. Cool and store: Allow the cookies to cool completely on the baking sheet before removing them. Enjoy right away or store any leftovers in an airtight container in the refrigerator or freezer to maintain freshness.

Notes

  • Be cautious when processing the pumpkin seeds to avoid creating pumpkin seed butter; pulse intermittently instead of blending continuously.
  • If the dough feels too dry, add maple syrup incrementally to reach the desired consistency.
  • Wet your hands to help shape the dough into smooth balls and prevent sticking.
  • Store cookies in the refrigerator or freezer for longer shelf life.
  • These cookies are naturally gluten-free and vegan.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/2-ingredient-pumpkin-seed-cookies-recipe/