Single Serve Spiced Pumpkin Seed Chocolate Chip Cookie
I’ve become obsessed with single serve cookies. A lot of times I just don’t bother with baking sweets because it’s just my boyfriend and me in our household, so instead it’s reserved for special occasions or whenever I have friends over, so I know I’m not the only one responsible for finishing off a pan of brownies!
Another one of my obsessions is fall. It’s only intensified after moving to Texas because I REALLY miss the changing seasons that I experienced growing up on the East Coast. Even if it’s still getting into the mid-90s every day, recipes like this take me to autumn, in my mind at the very least.
I cannot get enough of Trader Joe’s (I’m not going to use the “o” word again!), especially their seasonal product lines. This year they have these Pumpkin Spiced Pumpkin Seeds that were recommended to me by the cashier. It’s hard to stop eating them. They’re roasted pumpkin seeds with pumpkin spice seasoning and a touch of sugar. Need I say more! One afternoon while snacking on them I thought of how amazing they’d be in a cookie, and this recipe was born!
(If you don’t have a TJs near you, or can’t find the Pumpkin Spiced Pumpkin Seeds, just use regular pumpkin seeds and add dash of pumpkin spice mix into the batter)
I use flax seed “eggs” often in my single serve cookies because one egg is too large of a measurement for a single cookie, so this could easily be completely plant-based if you used vegan chocolate chips.
Ingredients:
I tbsp ground flax seed
3 tbsp water
1 tbsp sunflower or vegetable oil
3 tbsp brown sugar
1 tbsp peanut butter
5 tbsp all-purpose flour
1 tbsp chocolate chips
1 tbsp pumpkin spiced pumpkin seeds
Pinch of baking powder
Pinch of salt
Topping:
1 tsp pumpkin spiced pumpkin seeds
1 tsp chocolate chips
Preheat oven to 350 degrees Fahrenheit.
Mix flax seed and water, and set aside to thicken for a few minutes.
Combine the flax egg, oil, brown sugar, and peanut butter until smooth.
Mix in the flour and baking powder, this eggless cookie recipe will appear a little dryer than most cookie dough recipes to prevent the cookie from collapsing and spreading. All the flour should be moistened and it will appear the consistency of clay or play dough. If it needs more water, slowly sprinkle in water until the correct consistency.
Add in the pumpkin seeds and chocolate chips, folding in evenly.
Place the dough in the freezer for 3-5 minutes.
Combine the ingredients for the topping, roll the ball of dough even an ball, flattening the top slightly. Roll the top of the ball into the topping and place on a cookie sheet lined with parchment paper. Save any extra topping.
Bake for 13-17 minutes. Take the cookie out halfway through baking and use a fork to flatten and indent like traditional peanut butter cookies, like two = signs crossed over one another. Add any excess topping and continue baking.
It will be done when the edges darken slightly and crisp up. Let cool before eating!
