Dec 16

Dec 16 Spiced Cookies with Pomegranate Cream

These cookies are the ultimate morsels of spice spread with dollops of pomegranate cream that I shared with Whole Foods Market and worth getting your hand stuck in the cookie jar for . . .

I N G R E D I E N T S
y i e l d s h a l f a d o z e n
1 cup Bob's Red Mill Almond Flour
3 Tablespoons Bob's Red Mill Arrowroot Flour
2 tablespoons raw coconut oil
3 tablespoons maple syrup or sunroot syrup [I prefer latter]
2 teaspoons coconut sugar
1 inch knob of fresh ginger, grated
2 teaspoon of cinnamon
2 teaspoons of maca powder
1/2 teaspoon baking soda
1/2 teaspoon turmeric powder

p o m e g r a n a t e c r e a m
1 tablespoon of raw coconut oil
2 teaspoons of coconut butter
1 teaspoon of pomegranate powder

D I R E C T I O N S
Pre-heat the oven to 350 degrees Fahrenheit.
Gather all ingredients and mix thoroughly. The consistency will be quite moist but still sense enough to roll into a ball. If the dough is too moist, add a small scoop of arrowroot powder to thicken it.
Scoop out slightly larger than a tablespoon of the dough, roll into a ball, then press on it lightly to flatten. Spread the cookies onto in leached parchment paper, making sure there's ample space between each to allow for expansion and avoid undertaking the cookies.
Bake for 10 minutes or until golden brown around the edges. Let the cookies cool on a rack and enjoy!