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Pumpkin seed cookies

Bake pumpkin seed cookies with a sprinkling of cocoa powder and a pinch of sea salt. A moreish treat to enjoy with coffee or tea while still warm from the oven

  • Prep: 20 mins
    Cook: 12 mins
  • makes 10
  • Easy
  • makes 10
  • Easy
  • Calories 328
  • Carbohydrates 32
  • Saturated Fat 10
  • Sugar 21
  • Protein 5
  • Fat 19
  • Fibre 3
  • Salt 0.59

Nutrition per serving

  • Calories 328
  • Carbohydrates 32
  • Saturated Fat 10
  • Sugar 21
  • Protein 5
  • Fat 19
  • Fibre 3
  • Salt 0.59

Ingredients

  • 120g butter, softened
  • 75g light brown sugar
  • 75g golden caster sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 130g plain flour
  • 3 tbsp cocoa powder
  • ½ tsp bicarbonate of soda
  • 50g toasted pumpkin seeds
  • 150g dark chocolate, cut into chunks
  • pinch of flaky sea salt

Method

  1. Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, cocoa powder, bicarb, chocolate, pumpkin seeds and ¼ tsp salt.

  2. Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Add a pinch of flaky sea salt before baking. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

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