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  • Writer's pictureLaverne Banderk

Chocolate Chip Pumpkin Seed Peanut Butter Cookies

Well, that name is a mouthful, and so are these cookies! These Chocolate Chip Pumpkin Seed Peanut Butter Cookies are filled with flavour, packed with nutrients, and so simple to make. The chia seeds, flax meal and pumpkin seeds add healthy fats, fibre and texture, while the coconut sugar and dark chocolate chips add a little sweetness.

These cookies are perfect for dessert, yet not too sweet for a healthy afternoon snack. Slightly firm on the outside, and soft and chewy on the inside, they will not last long and you'll be making a second batch before you know it!


1/2 cup all-natural peanut butter

1/2 cup tahini (or more peanut butter)

1/2 cup coconut sugar

2 eggs

1/2 tsp vanilla

1/4 cup oats

1/2 tsp baking soda

2 tbsp chia seeds

2 tbsp flax meal

1 tsp cinnamon

Pinch of sea salt

1/4 cup dark chocolate chips

1/4 cup pumpkin seeds


Preheat oven to 350F, and line a baking sheet with parchment paper.

In a large bowl, mix together the peanut butter and tahini (if using), coconut sugar, eggs and vanilla until well blended.

Add in the oats, baking soda, chia seeds, flax meal, cinnamon and sea salt, and mix well.

Fold in the chocolate chips and pumpkin seeds.

Mix will be slightly wet. Carefully, scoop out in spoonfuls onto prepared baking sheet (makes about 12 to 14 cookies).

Bake for about 10 minutes until edges are lightly browned. Let cool and store in an air-tight container on the counter or in the fridge for up to one week, or in the freezer for up to 2 months.


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