On weekends, these pumpkin seed cookies have just the right pace: mix calmly, shape by hand, let the oven do the rest. They are rustic, lightly sweetened, with that little toasted seed flavor that goes well with a slow morning or a no-fuss snack.
Ingredients :
- Whole wheat flour — It gives body to the cookies and a deeper, almost cereal-like flavor. Choose a fine whole wheat flour for a less coarse texture, or replace part with oat flour for a softer result.
- Ground pumpkin seeds — They provide the main flavor, slightly green, nutty, with a richer texture. Grind them coarsely rather than into a fine powder: you should still feel tiny bits under your teeth.
- Honey — It sweetens, but also helps bind the dough and brown the cookies. A mild honey works best here; if yours is very strong, use a little less or replace with maple syrup.
- Egg — It structures the dough and prevents the cookies from falling apart as soon as you pick them up. For an egg-free version, mix ground flax seeds with a little water and let thicken before adding.
