Easy Pumpkin Seeds And Matcha Cookies
If you love cookies, pumpkin seeds, and matcha, you’re absolutely in the right place.
Because today, I am baking crunchy, wholesome cookies that are as nourishing as they are addictive. Let me introduce you to my pumpkin seeds and matcha cookies!
These little green gems are made with spelt and almond flour, pumpkin seeds (reduced into flour), and a touch of pure matcha powder for that earthy, relaxing flavor. They’re lightly sweetened with maple syrup, 100% plant-based, and made without refined sugar, dairy, or preservatives.
Why you’ll love these cookies as much as I do
- Crunchy + flavorful : each bite combines nutty pumpkin seeds and the delicate flavor of matcha.
- Stress-soothing : matcha contains natural L-theanine that calms the mind while providing smooth energy (no caffeine crash!).
- Nutrient-dense : packed with magnesium, zinc, and plant protein from pumpkin seeds.
- Hormone-friendly : a nourishing snack for women 40+, especially during peri-menopause and menopause.
- Kid-approved : a fun, slightly green cookie perfect for after-school or teatime.
Ingredients (makes about 14 cookies)
- Spelt flour : whole and unrefined, rich in fiber and gentle on digestion.
- Almond meal flour : high in nutrients, vitamin E and plant protein.
- Maple syrup : unrefined natural sweetener.
- Melted coconut oil : for healthy fat and add a tropical twist.
- Pumpkin seeds reduced into flour : ground from whole pumpkin seeds, full of minerals and phytoestrogens.
- Baking powder : aluminium free if possible.
- Matcha powder : use culinary grade matcha powder (or older matcha).
- Plant-based milk of choice : almond, oat, or soy !
Method and tips !
Step 1 : Oven prep + make your own flour
Preheat the oven to 160°C and line a baking tray with parchment paper. Grind the pumpkin seeds into a fine flour (a food processor works well). If you like, you can also pulse blanched almonds to make your own almond meal.
Step 2 : Mix + shape
In a large mixing bowl, mix all the ingredients until a sticky dough forms. Using a large wooden board, shape the dough into a long log, wrap it tightly in cling film, and chill in the fridge (or freezer) for 20 minutes to firm up.
Step 3 : Create cookies (tip)
Using the wooden board again, unwrap and slice the log into 14 rounds. Re-use the cling film by placing each slice between two pieces of film and flatten with the bottom of a glass, pressing gently to create an even, round cookie. Arrange the cookies on the oven tray, leaving a little space between each.
Step 4 : Bake + cool down
Bake for 13 minutes. Remember, they’ll firm up as they cool, so don’t over bake them as they’re best when still slightly soft and chewy on the inside!
Remove from the oven and let the cookies cool completely on the tray or a rack. They’ll crisp up beautifully as they cool.
The power of pumpkin seeds
Pumpkin seeds are tiny, mighty superfoods. Because they are rich in magnesium, zinc, iron, and healthy fats that support energy, mood, sleep, and hormone balance.
They’re especially valuable for women over 40 and during menopause because they seem to help ease mood swings and irritability thanks to zinc and magnesium. They also should help support bone density and better sleep. It appears that they contain phytoestrogens, a gentle plant compounds that help balance hormones naturally. Finally they should provide plant-based protein and fiber to stabilize blood sugar and reduce cravings. So don’t hesisate to add them into your diet, sprinkle them over morning bowls or salads and make these delicious pumpkin and matcha cookies.
More healthy and plant-based cookies recipes?
If you love nourishing, functional treats, try next:
- cinnamon star cookies,
- espresso coconut (soft) cookies, or
- go for some delicious oat bars coated with raw chocolate !
Healthy pumpkin seeds and matcha cookies and…
Crispy, crunchy and sweet !
– Healthy greetings, Laetitia –
PUMPKIN SEEDS AND MATCHA COOKIES
Ingredients
- 1 ¼ cups spelt flour , 100 g
- ½ cup + 1 tbsp almond meal , 50 g
- 4 tbsp maple syrup (or date syrup)
- 2 tbsp coconut oil
- 25 gr ground pumpkin seeds, (using a coffee grinder or a small blender, mix pumpkin seeds)
- 1 tsp baking powder
- 1 tbsp matcha powder
- 3 tbsp plant-based milk of your choice, (I love to use cashew or almond milk)
Topping / decoration
- 50 g dark chocolate (over 70%)
Instructions
- Preheat the oven to 160°C (fan) and line an oven baking tray. Set aside.
- Using a small mixer, grind your pumpkin seeds into flour. Set aside.
- In a large mixing bowl, stir well all ingredients together using a spatula until well combined. Transfer the mixture onto a chopping board and, using your hands, shape it into a long, even roll.
- Wrap the roll into cling film (or waxing paper) and keep the dough in the fridge for 20 minutes.
- Take the roll out of the fridge and unwrap it.
- Take a sharp knife and cut down slices approx. 1 cm thick.
- Place each slice between two pieces of reusable cling film and, using the bottom of a glass, gently flatten it into a smooth, round cookie shape. Repeat the process for all remaining slices.
- Place the cookies on your lined baking tray and transfer them to the oven. Bake them for 13 minutes, keeping an eye on them as they bake.
- Take them out and let them cool down. They will crisp and firm more as they cool.
- Decorate the cookies as you like! I decorate them with melted dark chocolate and roasted pumpkins, it's our favorite way to eat them !
