Before I restocked my white flour, I experimented a little bit more and tried to make a “healthy” cookie using pumpkin seeds, sunflower seeds, oats and honey instead of sugar. I think these offended my children’s sensibilities of what a cookie is meant to be, but I quite liked them. Here is the recipe:
3/4 cup pumpkin seeds
3/4 sunflower seeds
1 tsp baking powder
1/2 tsp salt
1 TBSP pumpkin spice (nutmeg, cinnamon, ginger)
1/2 cup butter
1/2 cup honey
Preheat oven to 325 and move a pan to the top rack.
In a blender (magic bullet, coffee grinder, food processor) grind the sunflower seeds and pumpkin seeds to a flour like consistency. Mix together with the baking powder, salt, and pumpkin spice. I just put the lid on the magic bullet and shook it up.
In a mixing bowl, blend together honey, room temperature butter and egg, then add the dry ingredients and the oats. The dough will be quite moist.
Cover a baking sheet with parchment paper and scoop the dough onto the pan using a small ice-cream scoop. I like to make my cookies quite tiny. Cook for 10-12 minutes on the top rack of the oven until golden brown. They will look a little moist on top. Let the cookies rest on the pan for 5 minutes, they’re tired.
The texture of the cookies is halfway between a cookie and a muffin. They’re a little bit spicy from the pumpkin spice and a little bit chewy from the honey and a nice little afternoon treat if you’re trying to avoid real treats.
Try my other flour-less cookie recipe here.