PALEO POMEGRANATE N’OATMEAL COOKIES
Unpopular opinion: oatmeal cookies were always the best growing up. Truly – I LOVED oatmeal raisin cookies as a kid (and I’m pretty sure I was the only one LOL). These paleo pomegranate n’oatmeal cookies are the perfect grain-free, gut-healthy upgrade to that childhood favorite.
Although I think whole grains and oats can play a great role in a healthy diet, they have always made my stomach and brain feel gross and foggy. Once I went paleo after my ulcerative colitis diagnosis I noticed a huge difference – no more brain fog, less bloat and more energy.
But while I’m telling you this, I am by no means prescribing paleo as the Godsend of all “diets.” I am simply saying it works for me, but it doesn’t mean it will work for YOU.
My approach to nutrition and living well is truly one centered around bio-individuality, which is the idea that everyone requires unique and different things when it comes to food, exercise, etc. ALL of our bodies are different – from the environments we live in, our daily stressors, our genes and DNA… we’re all unique and have unique nutritional needs.
So although I choose these paleo n’oatmeal cookies, if you can tolerate oats there is no shame in choosing a true OATmeal cookie. Do what’s best for you ALWAYS, and if you need a little help figuring out what that may look like, I’ll be able to help you as a holistic health coach in the new year and I can hardly wait!!
Let me know what you think of this remake of my childhood favorite!
Paleo Pomegranate N'Oatmeal Cookies
These paleo n'oatmeal cookies are the perfect grain-free alternative to a childhood favorite!
1 1/2 cup almond flour
3/4 cup coconut shavings
3/4 cup coconut flakes
2 Tbsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 tsp pure vanilla extract
1/4 cup honey
1 1/2 Tbsp coconut oil
1/4 cup almond butter
1 cup pomegranate
Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet with coconut oil or line with parchment paper.
In a bowl, mix together your almond flour, coconut shavings, coconut flakes, cinnamon, baking soda and salt.
In a separate bowl, mix your egg, vanilla extract, honey, melted coconut oil and almond butter and stir until fully combined.
Slowly add your dry ingredients to your wet ingredients. Stir in the pomegranate seeds.
Chill dough in the fridge for 15 minutes.
Form into cookies and place on cookie sheet. Note - the batter will be on the wetter side - that's okay!
Bake for 10-12 minutes and ENJOY!
Store in an airtight container for up to one week.