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!
Xo nat
Paleo Pomegranate No'Oatmeal Cookies
Ingredients
- 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 egg
- 1 tsp pure vanilla extract
- 1/4 cup honey
- 1 1/2 Tbsp coconut oil
- 1/4 cup almond butter
- 1 cup pomegranate
Instructions
- 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.