Gluten-free | Grain-free | Dairy-free | Egg-free | Vegan | Paleo
- 2 cup raw pumpkin seeds (pepitas), ground into a powder
- ½ cup cassava flour
- ½ cup coconut sugar or unrefined cane sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup flaxseed meal + ½ cup water
- ¼ cup honey (use agave syrup for vegan cookies)
- 6 Tbsp avocado oil (this is ¼ cup + 2 Tbsp)
- 2 tsp vanilla
- 1-2 Tbsp water if needed to bring dough together
- ½ cup chocolate chips
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Pre heat the oven to 300 degrees Farenheit.
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Mix the ground flaxseed with water, stir well and keep aside.
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Place the pumpkin seeds in a food processor and blend until the seeds are ground into a powder. Place in bowl and add the remaining dry ingredients. Wisk together.
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Add the remaining wet ingredients to the flaxseed mixture and wisk together. Mix the wet ingredients into the dry using a sturdy spoon before adding the chocolate chips. The dough will be very stiff and take a few minutes to incorporate. Seriously, this will be your arm workout for the day! A tablespoon or two of water can be added one at a time if the dough still doesn't want to incorporate after being worked for a few minutes.
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Use spoons or a scoop to drop the dough onto a cookie sheet lined with parchment paper. Bake in the preheated oven for 12 to 14 minutes (10-12 minutes at sea level).
Store them in an airtight container and enjoy your cookies within 4-5 days.