The more nutritious seeds I can put into my cookies, the more delicious cookies I can put into my belly, right?
Choc-Chip, Flax and Pumpkin Seed Cookies
adapted from here
3/4 cup toasted pumpkin seeds
1 cup plain flour
1/4 cup ground flax seeds
1/4 cup cocoa powder
1/2 teaspoon fine salt (I used Pink Himalaya)
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon smoked paprika
3/4 cup firmly packed light brown sugar
1/2 cup caster sugar
125g unsalted butter, at room temperature
1 cup dark chocolate chips
Sea salt flakes for sprinkling
Preheat the oven to 180C. Line a large baking sheet with baking paper. Set aside.
Put the flour, ground flax seeds, cocoa powder, salt, baking soda, cinnamon and paprika in a mixing bowl and whisk to combine and aerate.
In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, caster sugar and butter on medium-high until light and creamy, about 5 minutes. Ad the egg and beat well to thoroughly incorporate. Reduce the speed to low, add the dry ingredients in three portions, mixing after each addition, until just combined. Stop the mixer, add the chocolate chips and pumpkin seeds and fold them in with a spatula.
Using a large ice cream scoop, scoop 9 even portions of dough, roll them into balls and place them, evenly apart, of the prepared baking sheet. Sprinkle each with sea salt flakes and bake for 18 - 20 minutes, until the edges are slightly browned but the centres are still quite soft. Transfer to a wire rack to cool.