Recipe from Ricki's Kitchen:

Pumpkin Seed Shortbread Buttons

These rich tasting cookies combine a subtle falvour with the traditional sandy texture of conventional shortbread cookies made with butter. Use other seed butters as a substitute, such as sunflower or sesame (tahini) or a combination. And here's the bonus: they're entirely gluten-free!

1/2 cup pumpkin seed butter

1/4 cup ground flax seeds

1/4 cup pure maple syrup

1 tsp. pure vanilla extract

1/2 cup brown rice flour

1/8 tsp. sea salt

Preheat oven to 350F.  Line a cookie sheet with parchment paper, or spray with nonstick cooking spray.

In a medium bowl, combine the seed butter, flax seeds, maple syrup and vanilla and mix until creamy and evenly blended. Add the flour and salt and mix well, until you have a fairly stiff dough.

Using a teaspoon or small scoop, place measures of dough on the cookie sheet, about 1 inch apart.  Flatten slightly with the back of a glass or your palm.

Bake for 10-12 minutes, until cookies are light golden, turning the sheet about halfway through. Allow to cool before removing from the sheet.

Store in an airtight container in the refrigerator for up to 5 days. Makes one dozen.

If you enjoyed this free recipe and would like to purchase recipes from this season's classes, click here!