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Double Chocolate Pumpkin Seed Cookies


Soft and Gooey Inside/Crunchy Outside

Nutritional Info

Serving 1 cookie

Calories 100

Net Carbs 2 grams

Fat 9 grams

Protein 3 grams


1 teaspoon gelatin

1 1/2 cups almond flour

1/5 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon smokey paprika

4 Tablespoons refined coconut oil (melted)

4 ounces cream cheese

3/4 cup + 2 Tablespoons Brown Swerve

1 teaspoon vanilla

1 egg (room temperature)

1/8 cup almond milk

4 ounces Sugar-Free Hershey’s Special Dark Miniatures, chopped

1 1/2 cups toasted and salted pumpkin seeds


Preheat oven to 350F and line 2 cookie sheets with parchment paper.

Mix flour, gelatin, cocoa, baking powder, baking soda, salt, cinnamon and paprika together and set aside.

Add cream cheese to stand mixer and beat on medium speed. Add Swerve and oil and mix til creamy.

Add egg and vanilla and beat til combined and gradually beat in flour mixture. Stir milk into dough til mixed.

Fold in chocolate and seeds.

Scoop dough onto cookie sheet with Tablespoon to measure and bake 10-12 minutes.

Remove from oven and let cool completely on cookie sheet.

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