Double Chocolate Pumpkin Seed Cookies

Img 9947 2
Img 9947 2

Double Chocolate Pumpkin Seed Cookies

Recipes   Gluten Free     Keto     Seasonal     Sweets    

Ingredients

  • 1 ½ cups almond flour
  • 1 teaspoon gelatin
  • 1/5 cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ½ tsp smokey paprika
  • 4 tablespoons refined coconut oil (melted)
  • 4 oz cream cheese
  • 1 teaspoon vanilla
  • 1 egg (room temperature)
  • 1/8 cup  almond milk or skim milk
  • ½ - 1 cup dark chocolate or bittersweet chips or chips of choice
  • 1 ½ cups toasted and salted pumpkin seeds

Instructions

  1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. Mix almond flour, gelatin, cocoa powder, baking powder, baking soda, salt, cinnamon and paprika together in a medium bowl and set aside.
  2. Add cream cheese to stand mixer and beat on medium speed. Add Brown Swerve and melted coconut oil. Mix until creamy.
  3. Add egg and vanilla and beat until combined. Gradually beat in flour mixture until combined. Stir milk into cookie dough until evenly mixed.
  4. Fold in chocolate chips and pumpkin seeds.
  5. Using a tablespoon to measure, scoop dough onto cookie sheet. Bake for 10-12 minutes.
  6. Remove from oven, and let them cool completely on the cookie sheet and the cookie will remain soft and gooey inside yet crunchy on the outside.
Nutrition Facts

Serving Size 1

Servings 36

Calories 100
Total Fat 9g
Total Saturated Fat 3.5g
Cholesterol 10mg
Sodium 60mg
Total Carbs 9g
Dietary Fiber 3g
Sugars 1g
Swerve 4g
Protein 3g
Net Carbs: 2g