I love when I make a recipe that I have misgivings about, but it turns out to be great.
It appealed to me for several reasons:
1. The chocolate flavour.
2. The cookies are gluten-free.
3. They’re also dairy-free.
4. They’re sweetened with maple syrup and agave or honey, not refined sugar.
5. The spiced pumpkin seeds suggested added health benefits, and – together with the chocolate chips – promised an interesting combination of taste and texture.
6. I had all the ingredients on hand.
But I wasn’t convinced the recipe would work, and I usually avoid recipes that have recipes within them, when I’m pressed for time. However, roasting the pumpkin seeds with spices and oil before preparing the cookie dough wasn’t time-consuming, and I mixed the ingredients on a lined cookie sheet instead of in a bowl. One less item to wash.
Once I tasted the roasted pumpkin seeds, I found them a touch too spicy – at least for my taste. I decided to divide the dough in two, and leave one half plain, while using only half the amount of pumpkin seeds called for, in the other half of the cookie dough.
Even my mother preferred the finished product with the pumpkin seeds, not only for the health benefits but for the taste. That took me by surprise – I was sure the cookies would be too spicy for her.
“Delicious,” she said.