Antioxidant Pumpkin Seed Oil Chocolate Chip Cookies (nut-free, vegan)

By Ashley | Dessert

Jun 15

Serious cookie talk!

Did you know Pumpkin Seed Oil is full of vitamins, minerals and healthy fat? It’s suuuuper underrated so I need to spread the word about this wonderful oil! It’s uses are endless (think sauteeing, salad dressing, drizzling on ice cream) but perhaps my favorite use for it is COOKIES. Go figure, right 😉

You may be thinking that the oil is “seedy” or bitter tasting, but in reality it is perfect for complimenting the flavors it is paired with!

In the case of cookies, pumpkin seed oil somehow smells and tastes so much like butter?! I think it’s the combo of the sugar, chocolate, and other common “cookie ingredients” that trick us into thinking we’re indulging in an animal product 😉

Anyway, these cookies only recipe a couple bowls, a spatula, an oven and a few easy to find ingredients. I recommend checking Homegoods for the oil or ordering online. Another delicious substitute is almond or walnut oil which has a similar “buttery” taste in pastries!

Enjoy a batch of these addictive, crispy-edged, gooey-centered cookies full of melty dark chocolate! They’re begging to be paired with your favorite cup of coffee. And don’t forget to save a few to devour with ice cream for dessert – perfection!

Antioxidant Pumpkin Seed Oil Chocolate Chip Cookies (nut-free, vegan)


1/4 c pumpkin seed oil or good quality olive oil

1 flax egg (or organic, free range egg)

2 tbsp non-dairy milk (soy or flax for nut free)

1 tbsp vanilla extract

1-2 drops cinnamon bark oil

1 c sprouted whole grain flour

1/2 c coconut sugar

1/3 c organic cane sugar or additional coconut sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp fine sea salt

80-85% dark chocolate roughly chopped (or dark chocolate chips)

Flaky sea salt for sprinkling


Mix the flax egg, oil, milk, cinnamon oil, and vanilla in a bowl. 

In another large bowl, mix together the flour, coconut sugar, cane sugar, baking powder, baking soda, salt, and dark chocolate. 

Add the wet mixture into the flour mixture and stir with a spatula or electric hand mixer.

Scoop 1 – 1.5 tbsp of dough, roll into balls, and flatten slightly until you’ve used all the dough.

For thicker chewer cookies: Chill in the fridge for 12 hours and up to 7 days, or freeze after portioning.

For thinner, crispier cookies: bake from room temperature

To bake: 350 degrees for 8-10 minutes, or until bottoms are golden and tops are just set. (I bake for 8 minutes for a slightly gooey center!)

Cool briefly then devour with coffee or your favorite milk! They also hold up well in an airtight container on the counter for a couple of days =)

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