Pumpkin Seed Butter Cookies

 photo 2016-04-06-964_e_zpseva8hzar.jpgOh, you knew I was going to post a take on my Peanut Butter Cookies again. Clever reader.

This is hard to type as I slashed my thumb, whilst not paying attention, my own fault, while making BNS Cottage Pies, with turkey, take that traditionalists!, joking, but turkey works well, was cheap and it saves me coming up with a new name for vegetable topped meat in gravy. I hope to have fresh herbs in a few months that will make them even better. Okay onto the second part of this, flourless cookies are a fun way to test out new butters to see how they fare in taste and texture as well as stability. So, how did they fare you ask inquisitive reader, not: “How’s the thumb?” For shame gentle reader, for shame. I have notes here that are for these, the butter, hosepipe cloches and cold-frame improvements. I don’t joke when I called myself a Jack-of-all-trades.

 photo 2016-04-06-965_e_zps4rfnxesc.jpgSquiggle, squiggle line…who wrote this?! Oh, right, I did.

These didn’t require any fiddling with, unlike the Sun Butter version. The dough was slightly crumbly, but when worked together it held just fine. There’s no need to wet or smooth these, they come together quickly like their peanut counterpart. They bake quickly, but sadly don’t achieve the same rise the nut versions do. They don’t crack as much as the sunflower version though. They taste as you’d expect, but I found the little hit of sweetness really helps. The texture is where it’s most interesting. They have a coarse texture, crispy on the outside, with a moist and crumbly centre, though the cookies themselves are quite sturdy and can be eaten warm. They feel like what I imagine oatmeal cookies do, and as I’ve never eaten oatmeal cookies, I know, right?, you’ll have to just try them for yourselves. Not a bad recipe, if I didn’t have trouble with histamine I’d keep eating and making them frequently, as it is I’ll just drop in occasionally and see if I can’t do something new with them. Okay, that’s it for now. See you soon.

 photo 2016-04-06-967_e_zpslkso3hby.jpgA pleasantly different cookie.


175g Pumpkin Seed Butter
1 Egg
60g Sugar
Dash Vanilla Extract
1/4 Tsp Baking Soda

Makes 14 Cookies


1. Preheat oven to 175c (Fan).

2. Put everything into a bowl and mix, with an electric mixer, until a shiny, slightly crumbly dough, that comes together when pressed, has been formed.

3. Form into 1 Tbsp sized balls and flatten onto Greaseproof Paper and bake for 10 minutes until firm to the touch. Then remove from Oven and rest on tray for a further 10 minutes. Then let cool completely on a wire-rack.

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