Delicious crunchy, seed-based chocolate cookies that are perfect for children’s school lunchboxes. They are free of nuts, grains, gluten, soy, eggs, dairy and refined sugars but full of flavour and are super quick to make. My grandkids love the texture of these cookies.
- 2/3 cup pumpkin seeds (pepitas)
- 2/3 cup sunflower seeds
- 2/3 cup arrowroot flour, or tapioca
- 1/4 cup cacao raw powder
- 1 1/2 tsp cinnamon
- 1 tsp baking powder (gluten free)
- 1/4 tsp sea salt
- 1/3 cup coconut oil, soft
- 1/3 cup maple syrup (100%), or honey
- 1 tsp vanilla extract (organic)
Preheat oven to 160c (fan-forced). Line 2 large baking trays with baking paper and set aside.
Add the pumpkin (pepitas) and sunflower seeds to a food processor. Process for approximately 40 seconds to produce a fine texture resembling almond meal. Add the arrowroot, cacao powder, cinnamon, baking powder and salt to the food processor. Blend for 10 seconds to combine all the dry ingredients.
Add the coconut oil, maple syrup and vanilla. Process for approximately 5 seconds, scrape down sides, then continue processing for a further 6 – 8 seconds or until a moist dough is formed.
Scoop out rounded teaspoons of dough and roll into small balls. Allow 5 – 6 cms between each ball.
Take a small square of baking paper and place over a ball of dough, press down with the flat base of a small glass to make a round cookie shape (alternatively use your palm to flatten the balls). Repeat for all the balls of dough.
Bake for approximately 18 – 20 minutes until firm (the cookies will crispen up further as they cool). Allow to sit for 10 minutes on the trays, then transfer to a wire rack to finish cooling.
Store chocolate cookies in an airtight container at room temperature for up to 1 week. Suitable to freeze.