So, we have a lot of pumpkin seeds. Like A LOT. We got the 1.2 kilogram bag from Costco. I wanted to make some pumpkin seed butter out of them, because I don’t really like to eat them by themselves. But halfway through the blending process, my vitamix quit on me! This happens sometimes because it’s pretty old, and seeds are a pretty intense thing to blend. So I was like, now what? What can you make out of half-blended pumpkin seeds? It turns out that you can make something pretty fricking amazing.
I added some maple syrup to the seeds, pressed em into cookies, and TRIPLE DIPPED them in chocolate. That’s right. TRIPLE. DIPPED. These cookies are legit amazing. They’re so rich and nutty and sweet and just awesome! You only need four ingredients to whip them up, and if you have a really old blender no prob! It only needs to work for about two minutes.
My go-to chocolate dipping sauce is maple syrup, cocoa powder, and coconut oil. Super simple and so good. All you have to do is melt the ingredients together and you’re good. This sauce could also be used for pretty much anything else, like oatmeal, strawberries, other fruits, nice cream; the list goes on and on. On these cookies, it lends another hit of richness that is definitely welcome. If you’re not feeling the chocolate though, you can always omit and just eat the cookies by themselves. HA! That was a joke! DEFINITELY include the chocolate. I don’t know why you clicked on this post if you don’t like chocolate.
That’s my spiel for the day! I really hope you give these cookies a try because they will change your life. For the better.
Chocolate Dipped Pumpkin Seed Cookies
Serves: Makes 10-12 cookies
Total Time: 60 minutes
- 2 1/2 cups shelled and roasted pumpkin seeds (I used salted)
- 2 tbsp + 1 tbsp maple syrup
- 2 tbsp coconut oil
- 1 tbsp cocoa powder
- I’m not kidding that’s it
- In a STRONG blender or food processor, blend the seeds until they start releasing oil but aren’t too loose. You want the mixture to be something you could form a ball with.
- Transfer the blended seeds into a bowl and stir in 2 tbsp of the maple syrup.
- Scoop the pumpkin seed mixture by heaping tablespoons and form into balls. Place on a parchment lined baking sheet or pan, and press down to make cookies about a centimetre thick.
- Place the cookies in the freezer for at least half an hour. You want them to be pretty frozen so that they’re easy to dip.
- Make the chocolate sauce right after you pop the cookies in the freezer. Melt together the cocoa powder, coconut oil and maple syrup in a small pot over low heat. Remove from the burner and let stand until the cookies are ready.
- After thirty minutes has passed, take out the cookies and dip them one by one halfway into the chocolate mixture, placing them back on the baking sheet. By the time you’ve reached the last cookie, the chocolate on the first cookies should be hardened because of the cold. Dip all of the cookies halfway again, and then once more to ensure optimal coverage.
- Place the cookies back in the freezer for another 10 minutes before serving. Store in an airtight container in the fridge.
Enjoy these little bites of deliciousness!