Skip to main contentSkip to footer

Tip: Adjust your screen timeout in Settings

Pumpkin Seed Coconut Flour Cookies (High-Protein) — Filling tea-time cookies with toasted pumpkin seeds, coconut flour and four eggs
Seed-BasedSeed-Based — built on seeds as the primary structureHigh ProteinHigh Protein — 20g+ per servingNo FlourNo Flour — no wheat or grain flours usedGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products

Pumpkin Seed Coconut Flour Cookies (High-Protein)

Filling tea-time cookies with toasted pumpkin seeds, coconut flour and four eggs, lightly sweetened with erythritol. Two cookies carry you through a busy half-day.

No reviews yet — be the first to rate this recipe
5 min prep / 30 min total
186 kcal
9.7g protein
10 servings
Easy

Watch How to Make This

Click to play video

Ingredients

Ingredients updated to metric measurements
  • 150 gcoconut flour
  • 4eggs
  • 30 gerythritol
  • 160 gpumpkin seeds

Instructions

  1. Mix 150g coconut flour with 4 eggs.

  2. Stir in 30g erythritol until smooth.

  3. Fold in 160g pumpkin seeds.

  4. Shape into cookies on a lined tray.

  5. Bake at 160-170°C for until set.

Rate This Recipe

Your rating (required)

Recipe rating
Click or tap to rate

No reviews yet

Page 1 of 1, 0 reviews

No reviews yet — be the first to rate this recipe.

You Might Also Like

We use cookies. Cookie Policy