Pepita and Oat Hedgehog Cookies (8)


Our locally-sourced take on a French “50/50” sable, which uses half nut flour and half wheat flour, combines pumpkin seeds and oats from the Finger Lakes with vegan butter in a high-nutrient, -protein, and -fiber cookie anyone can enjoy.

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Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products. 

When we found out that Stony Brook WholeHeartedFoods was working with pumpkin and butternut squash seeds that are usually thrown away by the food industry to create roasted nut oils and snack seeds, we knew we had to find a way to support this important work and bring their seeds to more locally-focused eaters.

Their brined and roasted pumpkin (pepita) and butternut squash seeds paid perfectly with oats grown in the same area in these rich, protein-loaded snacks.

The recipe for these cookies is a variation of a recipe from Tartine Bakery that we have used for many years for our holiday cookies for family and friends, but we’ve updated it to highlight the work of New York State farmers in lieu of almonds from California, walnuts from Turkey, or cacao nibs from Peru.

Our first group of tasters, who loved them so much that these were the first things they wrote us about across the board, called them “hedgehogs“ because of their shape, and we think baby hedgehogs are up there on the list of the cutest baby animals, so the name stuck!

Ingredients: Brined and roasted pumpkin and butternut pepitas from Stony Brook WholeHeartedFoods, gluten-free oats, Billington’s dark Muscovado sugar, Russel Maple Farms maple syrup, Amagansett Sea Salt sea salt.

This contains multiple servings of this product.