Harvest Seed & Nut Cookies

I had some leftover pumpkin and didn’t feel like making the usual muffins or loaf. What I really wanted was a cookie, something with a bit of spice, plenty of seeds and nuts, and just enough sweetness. So I started playing around with a recipe, and these Harvest Seed & Nut Cookies were the result.

They came out soft in the middle with a good chew, lightly spiced, and perfect with coffee or tea. My son was visiting later that day, and while I was out picking up my daughter, he managed to eat four or five of them. When he was getting ready to leave, he asked if he could take the rest home. I’d say that’s a pretty good review! 

These cookies aren’t fussy or over-the-top; they’re the kind you leave out on the counter and watch disappear. 

Harvest Seed & Nut Cookies

(Makes 24 cookies)
 

Ingredients

Dry:

• 1 cup gluten-free rolled oats

• ½ cup almond flour 

• ¾ cup unsweetened shredded coconut

• ½ tsp baking soda

• ½ tsp baking powder

• 1 tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• Pinch sea salt

Wet:

• 1 large egg

• ¾ cup pumpkin puree (unsweetened)

• ¼ cup almond butter (or peanut butter)

• ⅓ cup maple syrup or honey

• 1 tsp vanilla extract

Mix-ins:

• ½ cup chopped walnuts

• ¼ cup pumpkin seeds

• ¼ cup sunflower seeds

• 2 tbsp hemp or chia seeds

• ⅓ cup chopped dried apricots or raisins

• ¼ cup dark or white mini chocolate chips 

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk egg, pumpkin puree, almond butter, maple syrup, and vanilla until smooth.

3. In a separate bowl, stir together oats, almond flour, coconut, baking soda, baking powder, spices, and salt.

4. Fold the dry mixture into the wet until just combined.

5. Stir in walnuts, seeds, dried fruit, and chocolate chips.

6. Scoop about 2 tbsp of dough per cookie onto the baking sheet, and flatten slightly with damp fingers.

7. Bake 15 minutes, until edges are lightly golden.

8. Let cool on a wire rack.

These cookies turned out exactly how I hoped, soft, chewy, a little spiced, and loaded with seeds and nuts. 

If you’ve got a bit of pumpkin sitting in the fridge, these cookies are a great way to use it up. Just make sure you grab one (or two) for yourself before they’re gone.