Crunchy on the outside, chewy on the inside and deliciously nutty.
Preheat your oven to 180ºC (350ºF) and line one or two baking trays with non-stick baking paper. In a food processor, combine 1 cup of pepita (pumpkin) seeds, ½ a cup of coconut sugar, 1 tablespoon of ground ginger and 2 teaspoons of ground cinnamon. Process until the mixture resembles breadcrumbs. Add 1 large egg and 1 tablespoon of butter and process again until just combined. Drop heaped teaspoons of the mixture onto the trays and flatten with a wet fork. Bake for 15 minutes until the cookies are a toasty brown. Allow them to cool before storing in an air-tight container.
michelle picker cooks 