food for thought

by michelle

pepita cookies

leave a comment »

Crunchy on the outside, chewy on the inside and deliciously nutty.


Preheat your oven to 180ºC (350ºF) and line one or two baking trays with non-stick baking paper. In a food processor, combine 1 cup of pepita (pumpkin) seeds, ½ a cup of coconut sugar, 1 tablespoon of ground ginger and 2 teaspoons of ground cinnamon. Process until the mixture resembles breadcrumbs. Add 1 large egg and 1 tablespoon of butter and process again until just combined. Drop heaped teaspoons of the mixture onto the trays and flatten with a wet fork. Bake for 15 minutes until the cookies are a toasty brown. Allow them to cool before storing in an air-tight container.  


Written by michelle picker

June 3, 2016 at 6:03 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: