Always time for Chocolate.

I’m pretty sure I’ve hit a wall.

Not an actual wall, but seriously…when did life get so busy?

This is usually how my days begin…wake up around 4 a.m., eat breakfast, take care of dogs, go for a run w/ my mom depending on our work schedules for that morning (this is usually around 5:30) or if I’m not running I will do an online Barre 3 class, or Tone It Up routine, work, work, work, lunch, work, end work, go home, take care of dogs, study for both of my online nutrition classes, dinner, more studying, and somewhere in between all of that I’ve managed to brush my teeth and make sure I remember what day it is.

Buuuuuttt…today is totally Friday!

It’s my weekend.

I can do what I want.

Go crazy.

This crazy involves lots of studying.

Probably cookie eating too.

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I’ve been really into seeds lately.

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Making seed butter has been my jam lately.

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I found some time to make some cookies with it…and stuff it w/ dark chocolate chunks.

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Because, ya know, I couldn’t let a Friday go without making you something sweet.

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Plus, there’s chocolate.

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Because chocolate is really the only reason you need to celebrate anything.

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Obviously.

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 ;)

Nut-Free Double Chocolate Chunk Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 18
 

A crisp, yet chewy cookie that is completely flour-less and nut-free w/ homemade pumpkin seed butter, coconut sugar, and a hint of cocoa powder, and stuffed with chunks of dark chocolate. Gluten-free, paleo, nut-free.
Ingredients
  • 1 c. pumpkin seed butter (see notes)
  • 1 large egg, at room temperature
  • 1 c. coconut sugar
  • 1 T. + 1 t. unsweetened, cocoa powder
  • 3 oz. of 70% cacao dark chocolate, chopped

Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the pumpkin seed butter, egg, and coconut sugar until smooth.
  3. Stir in the cocoa powder.
  4. Fold in the chocolate.
  5. Drop the cookie dough by rounded tablespoons onto the prepared baking sheet and bake for 10-12 minutes, or until cookies have slightly spread and look semi-firm to the touch.
  6. Let cool slightly and devour!

Notes
To make the pumpkin seed butter, place 2 c. of roasted, unsalted pumpkin seeds in a large food processor and process until a smooth, creamy, butter forms. This may take anywhere from 5-10 minutes, scrape down the sides of the bowl as you go. Fold in ¼ t. sea salt.

MANGIA!!!

Comments

  1. Chelsy, these look like a great way to reward yourself after a tough week! I love the idea of mixing pumpkin and chocolate — two of the best flavors ever? I’ve been dabbling with the Paleo lifestyle lately, so I’m thinking these will be my weekend treat! Thanks for posting!

    • Chelsy says:

      Thanks Jane! I love pumpkin seed butter. I think I may have a slight almond allergy soooooo I have been seeking alternatives! Thanks for stopping by :)

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