1 cup raw pumpkin seeds (I have also used sunflower seeds with yummy results.)
1/4 cup coconut milk (I've used both light and regular.)
1/4 cup coconut sugar
1/8 tsp. sea salt
1/4 cup allergy-friendly chocolate chips
1. Preheat the oven to 350 degrees F, line a cookie sheet with parchment paper, and spread the seeds out in an even layer on the prepared pan. Roast for 8 minutes, then stir them around and bake for 7-9 minutes more. Watch them closely so that they brown without burning.
2. While the seeds roast, in small saucepan heat the coconut milk, coconut sugar, salt, and chocolate chips until the chocolate is melted and the mixture is smooth.
3. Let the coconut-chocolate mixture and the seeds cool for a few minutes just to avoid danger of totally burning yourself. Then add all of the ingredients to your food processor and blend until you have a thick, uniform paste. There will be a few little bits of seeds--no problem.
4. Form the dough into about 10 cookie dough balls. Dampen the tines of a fork and make a cross-hatch pattern on each cookie. Bake in the preheated oven for 8 minutes. Cool for 5 minutes and then remove them from the pan and cool completely on a wire rack.
This recipe is linked to Allergy-Friendly Friday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Wednesday, Gluten-Free Wednesdays, Tastetastic Thursday, Happy Lil' Loves Are Baking, Fit and Fabulous Friday and Wellness Weekend.