I love it when people send me recipes. This recipe is for pumpkin seed cookies. You must have some left over from Halloween, no? In this adaptation of another recipe, my friend Anahi, added coconut and she will be experimenting with caramelized ginger soon, too! I'll make sure to post an update when she does. 1/2 cup unsalted butter 1 cup rolled oats 1/2 cup coconut flakes 1 tablespoon whole wheat flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1/2 teaspoon salt 1/3 cup pumpkin seeds, toasted 1 egg 1/3 cup cane sugar + 1/3 cup brown sugar 1 tsp vanilla extract
Preheat oven to 350F. Line baking sheets with parchment paper.
Melt the butter in a large saucepan over medium heat until it starts to foam, then watch until you smell a nice light nutty scent. Remove from heat and let cool slightly, about a minute, before stirring in the rolled oats.
While the butter is browning, combine the buckwheat flour, baking powder, spices, salt and pumpkin seeds. Set aside
In a large bowl, whisk the sugar and egg together until the mixture becomes creamy and batter-like. Add the vanilla. Whisk in the flour mixture, then stir in the butter and oat mixture, stirring just until combined. The dough will be quite loose and runny.
Drop tablespoons of the dough onto your prepared cookie sheets, 2 inches apart. Bake until golden brown around the edges, about 8-10 minutes, turning the pan half way through cooking time. Let sit on baking sheet several minutes before transferring to a wire rack to cool completely.
(I love the Milk Beer glasses in the picture! Thank you, Anahi!)