There are many great cookie recipes everywhere and I am sure all of us have eaten delicious cookies but this one is different apart from being super delicious. Once you get the hang of these cookies you will never go back to store bought cookies ever.
Guilt free healthy cookies are my best options and are evergreen and it’s a bonus for me if its vegan. What can I ask for more? Just a glass of milk or may be some warm coffee to pair with these Chocolate Chips Pomegranate Cookies.
Yes, the secret is revealed these cookies are made with fresh pomegranate arils and it’s amazing along with being extremely easy to bake. Just whip all the ingredients in a mixing bowl and place the round cookies on the greased cookie sheet and throw them into the preheated oven. Now it’s time to enjoy the aroma of these cookies and increase your cravings to devour these exquisite cookies while these beauties are baking and when pomegranates are at their peak.
Fresh pomegranate arils compliment the taste of coconut flour and chocolate chips and I personally garnish these cookies with more pomegranate arils to get that juicy fresh taste in my cookies. And if you use walnut oil these cookies are enhanced with omega 3 making this dessert more nutritious and healthy. Try these tasteful and scrumptious cookies once and become its fan forever. 🙂
Chocolate Chips Pomegranate Cookies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves 12
Per Serving 210 calories
Fat 14 g
Carbs 16 g
Protein 8 g
Ingredients
- 2 cups pomegranate seeds
- 1 cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 medium bananas
- 1 tsp walnut/olive oil
- 1 tbsp. vanilla extract
- 1 cup unsweetened coconut milk
- ¼ cup natural dark chocolate chips
- 1/8 cup pomegranate seeds (for garnishing)
Instructions
- Preheat oven at 375 degree Fahrenheit and prepare a cookie sheet with a greased liner.
- In a food processor grind pomegranate seeds as smooth as possible. Strain the juice in a bowl with the help of a fine strainer. Keep it aside.
- In a mixing bowl combine coconut flour, salt and baking powder and mix very well with a spoon.
- In a food processor combine bananas, oil and vanilla extract and puree smooth.
- Now pour the pomegranate juice, banana puree and milk into the dry ingredients and mix very well until smooth and thick batter like dough.
- Lastly, fold in chocolate chips and mix again with a spoon.
- Now take 1 tbsp. of the batter between your palms and make a smooth ball. Lightly press the ball with your palm and gently place it on the prepared cookie sheet. Repeat this process for the rest of the dough and sprinkle pomegranate seeds on the cookies.
- Place the cookie sheet in the middle rack of the oven and bake for 40 minutes. Turn off the oven and let it stand in the warm oven for another 2 minutes for the cookies to settle.
- Take it out of the oven and let it cool and serve. Leftover cookies can be stored in an air tight container in the refrigerator.
Notes
Avoid putting too many pomegranate seeds for toddlers and infants or very small kids as they may not like to bite on the seeds or the seeds might stick in their teeth.
These cookies can be stored in the refrigerator in an air tight container for 4-5 days.
These cookies look amazing! I actually just made chocolate and pomegranate biscotti a few weeks ago! Delicious combo 😉