PALEO POMEGRANATE SPICED CHOC CHIP COOKIES

What I love about these cookies is they are a soft chewy texture thanks to the gelatin, almost like muffin tops! And, the pumpkin and gingerbread spice gives the cookies a natural sweetness without added sugar. You can always swap in applesauce for the canned pumpkin if you want the cookie a little more sweet. My gingerbread cookie spice mix can be found in my Gingerbread Keto Coffee recipe HERE!

SERVES 9

INGREDIENTS:

• 1/4 cup tigernut flour (you can sub almond or oat flour if you prefer)

• 1/4 cup coconut four

• 3 tbsp gelatin

• 1 tbsp gingerbread cookie spice mix (or substitute pumpkin pie or apple pie spice)

• 1/4 cup melted coconut oil

• 1/4 cup pure canned pumpkin

• 2 tbsp unsweetened nut milk

• 1/4 tsp sea salt

• 4 tbsp unsweetened chocolate chips

• 3 tbsp fresh pomegranate arils

• 1 tsp vanilla or maple extract, optional

DIRECTIONS:

1. Preheat the oven to 350°F. Line a baking tray with parchment paper.

2. In a large bowl, add your dry ingredients and mix to combine.

3. Next, add the wet ingredients into the dry ingredients. Stir to combine. If the dough seems a little dry, add a couple extra tablespoons of milk, one at a time, until the dough resembles wet sand and holds together when shaped into a cookie.

4. Stir in the chocolate chips and pomegranate arils.

5. Shape the dough into cookies and place onto your parchment line baking tray.

6. Bake for 15 minutes. Let cool for 5 minutes before serving.