There’s nothing better than a perfect cookie! A soft, chewy centre with a slight snap when you break into it. These cookies are packed with white chocolate chunks and pumpkin seeds which offer a beautiful texture contrast, as well as a sweet and salty flavour combination which reminds me of sweet & salted popcorn.

These delicious White Chocolate & Pumpkin Seed Cookies are sweet with a salty touch and a great nut-free alternative to the classic macadamia nut cookies. When cooked to perfection, they should have crisp edges with a soft and chewy centre.


  • 250 g butter
  • 250 g soft light brown sugar
  • 200 g caster sugar
  • 2 large free-range eggs
  • 2 tsp vanilla essence
  • 450 g plain flour
  • 2 tsp baking powder
  • 200 g white chocolate
  • 100 g pumpkin seeds
  • 1 tbsp olive oil
  • tsp cinnamon
  • salt


Prepare Pumpkin Seeds

  • Preheat your oven to 200C.
  • If you are using leftover pumpkin seeds from a jack-o'-lantern, first you'll need to clean them in a colander under cold water. You want to remove any left over pumpkin flesh then dry them thoroughly using a clean tea towel.
  • Now mix your pumpkin seeds (fresh or dried), olive oil, cinnamon and a pinch of salt together in a bowl until thoroughly coated. Then spread them in a thin layer on a baking try lined with baking paper and roast for 10-15 minutes until they start to brown.
  • Remove from the oven and cool completely whist you make the cookie dough.

Cookie Dough

  • Add the butter and both sugars into a bowl and beat together until thoroughly incorporated and the mixture is pale and smooth.
  • Add your first egg and mix until combined, then add the second egg with the vanilla extract and continue mixing until incorporated.
  • Add the flour and baking powder, then fold well until you have a smooth dough with no lumps. It may seem too dry at first but keep mixing and it will soften up.
  • Chop your chocolate into small pieces, then add to the cookie dough along with your roasted pumpkin seeds and mix until it is evenly distributed.
  • Chill the dough for half an hour whilst you preheat your oven to 180C. Line at least two baking trays with baking paper.
  • Spoon your cookie dough into balls on a lined baking tray. Make sure you distribute them so they have enough space to spread as they cook, otherwise you might end up with a cookie tray bake instead!
  • Sprinkle a pinch of salt over each cookie and bake for 20 minutes until they are golden brown on the edge but still pale in the middle for a chewy consistency. They will firm up as they cool so don't worry if they still seem soft.
  • Allow to cool on a wire rack before serving.

Recipe Provided by: Nut Less Kitchen

Instagram: Nutlesskitchen