Pumpkin Seed Thumbprint Cookies

When I first started making these cookies I wasn't sure they were going to turn out. I thought they could possibly be too dense/ have an odd taste as they contain quinoa flour...not the type of flour I typically use in my baking. But boy was I wrong!

These cookies were great! They are healthy,clean and gluten free  (like usual), but taste like a real treat. The sweetness of the jam creates the perfect balance within the cookie and really compliments the overall flavour.

I hope you try out these cookies and enjoy them as much as I did!

Ingredients:

1 cup pumpkin seeds

1 1/4 cup oat flour

1/4 cup quinoa flour

1 tbsp. cornstarch

1 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla

4 1/2 tbsp. coconut oil, melted

1/2 tbsp. stevia

1/3 maple syrup

1 egg, separated

jam of your choice ( I chose raspberry)

1. Preheat oven to 350F. Place oat flour and 3/4 cup pumpkin seeds in food processor, blend until pumpkin seeds are a flour like texture.

2. Combine all dry ingredients in a bowl. This would be the oat flour, 3/4 cup ground pumpkin seeds, quinoa flour, corn starch, baking powder and salt.

3. Combine egg yolk (save egg white for later), maple syrup, stevia, coconut oil and vanilla. Mix well.

4. Add wet ingredients to dry ingredients, mix well. ( If you find the dough too dry add 1/2 tbsp. of water).

5. Roll dough into balls, coat with some egg white and roll through remaining pumpkin seeds, place on baking sheet. Gently place your thumb in the middle, press down to create the hole. Place a teaspoon of your favourite jam in the thumb print hole. Bake for 11 mins, allow to cool and enjoy!