No-Flour Pumpkin Seed Cookies

By Marsha Hebert

2017 is your year to EAT for life, feel better in your body and look better that your age. Care about what you care about, YOU are worth it!

Dietary Focus: Gluten-free, Lactose-free
Makes 18 – 20 cookies

3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin seeds, raw and shelled
1/4 cup dried cranberries
1/4 shredded coconut
2 tablespoon sesame seeds

Large mixing bowl
Tablespoon for cookie measurement
Wooden spoon or spatula
2 Cookie sheet
Parchment paper
Food processor or Blender

Preheat oven at 350 degrees. Line cookie sheet with parchment paper.

Put the sugar, egg and vanilla in bowl and mix well with wooden spoon or spatula. Set aside.

Ground pumpkin seeds. Add to sugar mixture with cranberries, coconut and sesame seeds.
Stir until thoroughly combined.

Scoop tablespoonful of the mixture and put on prepared cookie sheet, spaced about 2 inches apart.

Bake for 10 – 12 minutes, until golden brown. Let cool on the cookie sheet for 5 – 10 minutes.
Carefully transfer to the cookies to wire rack to cool completely.

Marsha Hebert is a gluten-free and lactose-free cookbook author and EAT for Life Consultant at

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