Almond, Pumpkin Seed & Coconut Cookies

I love using seeds in my cooking. They're full of nutrients and a great source of healthy fat. We have them in granola, muesli bars, bliss balls, sprinkled over porridge and smoothe bowls. However, my 3 year old has started to pick them out as she exerts some control over what she eats.

So when I started to make my usual almond and date cookies, I had a thought to mill the pumpkin seeds with the almonds. The kids would be getting all the benefits of the seeds without even knowing it.

They're gluten & dairy free as well as being absolutely delicious.

It's safe to say the cookies were a hit! They're great in lunchboxes and as a yummy snack.


I use a thermomix, but if you don't have one a high powered food processor will work fine.

Makes 34 pieces


3 cups organic dates, soaked

3/4 cup organic smooth peanut butter

3/4 cup organic rice syrup

1 tsp vanilla extract

1/2 cup organic desiccated coconut

1 cup organic pumpkin seed flour

1.5 cups organic almond flour/meal

1/2 cup organic hemp seeds

1/4 cup dairy free chocolate buttons


* Pre heat your oven to 170⁰ and line 2 cookie trays with baking paper

* Soak the dates in hot water for 15 minutes then drain

* Mill the almond and pumpkin seeds into flour; speed 10 for 10 seconds and set aside

* In your thermomix bowl add the dates, peanut butter, rice syrup and vanilla. Blend on speed 10 for 15 seconds until the mixture is smooth. Depending on how thick your peanut butter is you might need to add a few teaspoons of the date water. Although a few lumps add a nice and chewy texture

* Add in the almond & pumpkin seeds flours, hemp seeds and coconut

* Blend on speed 7 for 30 seconds until all the flours are well mixed. The mixture will be very thick and sticky

* Using 2 spoons, scoop out tablespoons of the mixture onto the lined trays. Try and get them as round as you can

* Press a chocolate button in the centre of each cookie

* Place the trays into the oven for 12 minutes. You'll need to move the tray in the centre to the top once the top tray is cooked

* Leave the cookies to cool on the tray for 5 minutes. They'll be really soft, but will harden as they cool

* Finish cooling them on a wire rack

* Store them in an air tight container in the fridge for a week and the freezer for 1 month

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