Recipe: Low Carb Coconut Pumpkin Seed Cookies

Pumpkin Coconut CookiesINGREDIENTS

2 cups pumpkin seed meal (whole pumpkin seeds, ground)
1 tsp. almond butter (or other nut butter)
2 Tbsp. flax meal
1/4 tsp. baking soda
1/4 tsp. Himalayan salt
6 Tbsp. coconut oil or cacao butter, melted
1/4 tsp. stevia powder or to taste
2 tsp. vanilla extract
2 Tbsp. water
1/2 cup coconut chips or shreds (or chocolate chips)


  1. Mix dry ingredients together.
  2. Add all liquids and stir again.
  3. Bake for 5 to 7 minutes at 350 degrees.
  4. Freeze for a great texture.


Recipe courtesy of Elaina Love

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