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Paleo Pumpkin Seed Butter Cookies (w/ Cinnamon "Sugar" Chips) (Vegan, Paleo, GF, Fruit-Sweetened)

Ready for St. Paddy's 2023 Recipe #3? Then look no further! For those of you non-mint lovers this is (another) festive green treat that you will love. Pumpkin seed heaven! I also made date-sweetened cinnamon "sugar" chips to go with these cookies, and these cookies are also entirely paleo, cinnamon chips and all! These cookies are gooey, sweet, warmly spiced goodness with a little crunch from pepitas (pumpkin seeds). Get festive with these cookies for St. Paddy's. They're a must-try for pepita lovers and cinnamon lovers alike. But these cookies will win you over even if you're not a pepita or cinnamon addict. Happy St. Paddy's!

Think of these cookies as almond butter cookies, except instead of almond butter, it's seed butter made of pumpkin seeds. Plus, these cookies have clean-eating cinnamon chips and crunchy pepitas. The cinnamon chips are also yummy straight-up, so you can enjoy the leftover cinnamon chips by gnoshing on a couple chunks (or use them in another baked good too).

So far, all of my St. Paddy's Day recipes have been green (but none have had mint!). For my other St. Patrick's Day recipes from this year (so far) and last year, check out my Baileys Almande Matcha Cookie Dough Truffles, Matcha Almond Cupcakes, and Green Linguine Alfredo. But mint lovers, fret not! I will be creating more minty desserts soon.

These cookies (as always) are 100% vegan, gluten-free, and date-sweetened and are also paleo. Even better, they have hidden veggies and are naturally colored (the green comes from the raw pumpkin seed butter and leafy greens).

These cookies are soft & supple, ultra sweet, spiced, and a little earthy, infused with melt-in-your-mouth chunks of sweet cinnamony bliss and crunchy, nutty (or should I say, seedy?) raw pepitas.

Readers, I need your opinion! What is your favorite color (other than neutrals)? I'm asking because I want to know what vibrantly colored desserts I should have more of here on The Dimpled Date. I've had PLENTY of green recipes and pink/red recipes with a smattering of blue, purple, and orange here and there. But what color do I need more of? Leave your suggestions in the comments, along with a particular flavor and dessert it could go with if you want!

But ofc I have plenty of inspo for new recipes and plan on creating the whole rainbow of desserts (some of which are all colors of the rainbow alone) :)


You can't substitute the dates for this recipe, but you may use any variety you wish such as Medjool or Deglet Noor. The pumpkin seed butter is kinda the point of these cookies, but if you want to and/or don't have pumpkin seeds to make into butter, you can substitute unsweetened sunflower seed butter, almond butter, unsweetened cashew butter, or your unsweetened nut/seed butter of choice. The cinnamon is important for the flavor, but you may omit it if you must. The nutmeg adds a nice flavor note, but you can omit it or replace it with a pinch of ground cloves. The vanilla extract can be replaced with an equivalent amount of scraped vanilla bean, pure ground vanilla beans, or sugar-free vanilla powder/paste/syrup. I don't recommend omitting the vanilla. But if you must, replace it with 1 tsp almond extract to add an almond flavor to these cookies.

The almond flour is kind of important, but you might be able to replace it with the same amount of pumpkin seed flour for a nut-free option. The coconut flour is key, but for nut-free, you could potentially use tapioca flour, arrowroot flour, or even chickpea flour with mixed results (*NOTE: I HAVE NOT tried any of these flour substitutions and therefore CANNOT guarantee good results). If you tried any of these flour substitutions, let me know how it turned out in the comments!

The baking soda can't be substituted, as it's the leavening agent/leavener in this recipe. The sea salt can be replaced with table salt or can be omitted. The flax egg can be replaced with 1 chia egg or 3 Tbsp aquafaba (chickpea brine) per single batch. The cinnamon "sugar" chips are completely optional, but if you want you can sub your favorite vegan cinnamon chips, my Date-Sweetened White Chocolate, chopped, or your fav vegan white/milk/dark chocolate chips or chunks. The pepitas folded into the batter are also optional (although, I highly recommend using them), but you can use sunflower seeds, chopped pistachios, chopped walnuts, or slivered almonds instead. And of course, the spinach/kale is optional.

For substitutes for the cinnamon "sugar" chips themselves, see the "Substitutions" section of my Date-Sweetened White Chocolate recipe. The cinnamon in these flavor chips can't be substituted, but you can leave out the date sugar.

"Future Recipes Sneak Peek" Again!

A once-every-three-posts inside look at the recipes being made in The Dimpled Date kitchen and on their way to the website next is here again! Drumroll please! ...

  1. Green "Clean-sicle" Smoothie

  2. Irish Coffee & Mint Raw Tart (boozy!)

  3. Fruit-Sweetened Carrot Cake Loaf (for Easter/Spring!) ...

... AND MORE! Keep posted for the latest here at The Dimpled Date. Happy (belated) St. Patrick's Day!

As always,

Enjoy! <3


Paleo Pumpkin Seed Butter Cookies (w/ Cinnamon "Sugar" Chips) (Vegan, Paleo, GF, Fruit-Sweetened, Hidden Veggies)

Prep Time: 40 minutes (incl. making the cinnamon chips)

Cook Time: 8 to 12 minutes

Chill Time: 1 hour (for cinnamon chips)

Total Time: 1 hour 50 minutes

Servings: 24 cookies (I wanna say this is how many it made, I forgot to write down the exact number. I will be updating this post with the exact number of cookies it makes soon)

Ingredients (cinnamon "sugar" chips):

-1/3 cup coconut oil

-1/4 cup coconut butter (coconut "manna")

-1/3 cup cacao butter (cocoa butter)

-1 Tbsp unsweetened dry coconut milk powder

-2 1/2 Tbsp date paste (Detoxinista has a great recipe!)

-1 tsp date sugar

-1 tsp ground cinnamon

-1/2 tsp vanilla

-pinch sea salt

Ingredients (pumpkin seed butter cookies):

-2 cups // 350 grams Medjool dates, soaked in hot water for 5 to 15 min

-1 cup // 250 grams raw unsalted pumpkin seed butter (store-bought or homemade: made from 3 cups raw pepitas [pumpkin seeds] blended in a food processor into a shiny seed butter. Add 1-3 Tbsp avocado oil OR melted coconut oil if needed)

-1/4 tsp ground cinnamon

-pinch nutmeg (optional)

-2 tsp vanilla extract

-1 cup // 120 grams superfine blanched almond flour, UNpacked

-1/4 cup // 30 grams coconut flour

-1/2 tsp baking soda

-1/4 tsp sea salt

-1 flax egg (Minimalist Baker has a great flax egg recipe!)

-large handful fresh spinach/kale (optional // for added color and a nutritional boost)

-1 cup // 120 grams my Cinnamon "Sugar" Chips (above) OR your favorite vegan cinnamon chips (optional)

-1/2 cup // 80 grams raw pumpkin seeds (pepitas) (optional)


1. Make the (optional, but highly recommended) Cinnamon "Sugar" Chips: Make the date paste ahead of time. (Detoxinista has a great recipe for date paste!). Melt the coconut oil, coconut butter, and cacao butter together in the same saucepan on the stove over very low heat OR melt together in a double boiler. Stir occasionally, and turn off the heat when just melted. Transfer the melted cacao butter, coconut oil, and coconut butter to a large heat-safe glass bowl. Whisk to combine. Add the date sugar, cinnamon, unsweetened dry coconut milk powder, and date paste to the bowl and whisk until mostly incorporated (your dates won't completely blend yet and that's OK). Whisk in the vanilla and sea salt. Next, use an immersion blender (stick blender) to break up the dates and blend them into the white chocolate better, so the mixture is smooth and uniform (Tip: while the immersion blender is turned on, make sure it is immersed in the liquid and don't lift it up out of the liquid until it has stopped running. Things can get messy otherwise. While the immersion blender is immersed in the liquid, try moving the immersion blender in a circular motion to better incorporate the dates. You'll know your chocolate is ready when you can't see many visible date chunks.) Your goal is to get as smooth a texture as you can get, that's almost free of date chunks (You won't be able to 100% get the date chunks blended and that's OK. You just want to thoroughly mix the dates into the other ingredients). Pour the cinnamon "sugar" white chocolate into chocolate bar molds, your silicone molds of choice, or even an empty tupperware container (it won't matter what container you chill the cinnamon white chocolate in because you'll be chopping the set cinnamon white chocolate into chunks anyways for the cookies). Chill the cinnamon "sugar" white chocolate in the fridge until set, 1 to 1 1/2 hours.

2. Make the cookies: ensure you've soaked the dates in hot water for 5-15 minutes, made the raw pumpkin seed butter (it can take up to 10+ min in the food processor to get it to a smooth consistency), and made the flax egg. Line 2 to 3 large baking sheets with parchment paper or large silicone baking mats. Preheat the oven to 350 degrees F.

3. In a large bowl, whisk together the dry ingredients (almond flour, coconut flour, cinnamon, nutmeg, baking soda, and sea salt). Set aside.

4. Blend the soaked & drained dates in a food processor into a smooth and uniform paste. Add the (optional) fresh kale/spinach and blend until well-incorporated.

5. Add the pumpkin seed butter, flax egg, and vanilla to the food processor and blend to combine.

6. Transfer the date-pumpkin seed butter mixture to the bowl with the dry ingredients. Mix well manually until incorporated and a batter forms, but don't over-mix.

7. Chop the (optional) set cinnamon "sugar" white chocolate into chunks/chips and fold into the cookie batter. Fold the (optional) pumpkin seeds in at this time too.

8. Chill the batter in the fridge for 30 minutes if too soft.

9. Using a 1.5-Tbsp cookie scoop, scoop up a chunk of the cookie dough and drop onto the lined baking sheet. Use a heaping scoop for larger cookies (but you'll end up with less cookies). Repeat with the rest of the batter, aiming for 6 cookies per sheet. Flatten the tops a little. Chill the rest of the dough in the fridge in between sheets if need be.

10. Bake in the preheated oven (at 350 F) for 8 to 12 minutes, or until the tops are solid and the edges begin to turn a light golden brown (depending on how well-done you like them. Less time will yield a gooier cookie dough-like consistency whereas more time will give you a more wholesome freshly baked good consistency). Allow to cool on the pan for 5 minutes before transferring to a cooling rack.

11. Serve with a vegan pumpkin seed horchata, a dairy-free cinnamon bun latte, or a vegan/refined sugar free white mocha. Enjoy! Happy St. Patrick's Day!

Store leftovers in an airtight container at room temp for up to 2 days, then store in the fridge for 1 week.

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