POMEGRANATE CHOCOLATE CHIP COOKIES
It’s December, which means that by default, it’s cookie month. But the reality is that it’s cookie month every month in my household. Because who doesn’t love a little bite of heaven on the regular? Or in my case, daily.
Today’s cookies are inspired by the sad package of pomegranates that I picked up at Trader Joe’s last week, and the new shipment of Enjoy Life Foods dairy free chocolate chips that arrived on my doorstep (the most exciting package to come home to). Frustrated by the lack of a recipe combining the two, I set out to create my own.
The trick to this recipe, just like in my Life Changing Chocolate Chip Tahini Cookies, is in refrigerating the dough, then adding the egg and baking soda, and then baking them. The other trick is to slightly undercook them. Don't worry, the egg will be fully cooked, but the cookies won't be.
Also, the recipe calls for butter. Unless you are vegan or allergic to butter, don’t omit it. Just make sure to buy pasture raised butter, both for taste and quality. You can substitute the butter for applesauce (see ratio difference below). And if you are avoiding eggs, just substitute the egg for one flax egg. Easy peasy. Just don’t expect yours to look exactly like my picture.
For this recipe (and many others), I used the dairy free mini chocolate chips from Enjoy Life Foods. You can, of course, use any chocolate you’d like, but I find that these are perfectly melty, and I love that they are allergy friendly and made with clean ingredients.
Okay, let's get right to this recipe, I know that’s what y’all came here for, so I won’t make you read a (boring) saga of my life.
makes 16 cookies
1 1/2 cups gluten free baking flour (you can use regular all purpose flour)
1 cup coconut sugar
1 egg (or substitute with a flax egg)
4 tablespoons room temperature butter (or substitute with 1/4 cup applesauce)
1 1/2 teaspoons vanilla extract
3/4 cup quick cook rolled oats
1 teaspoon baking soda
1 heaping cup of Enjoy Life Foods dairy free mini chocolate chips
3/4 cup pomeganates
1 scoop collagen peptides (optional, but great source of protein)
sea salt flakes for topping
Line a baking sheet with parchment paper and set aside.
In a medium size bowl, mix together the flour, rolled oats, and collagen peptides (if using).
In a small bowl, cream together the coconut sugar, butter, and vanilla extract. If you have a hand mixer, use it; otherwise, just mix well with a spoon.
Pour contents from the small bowl (wet ingredients) into the medium bowl (with the dry ingredients). The dough will be thick.
Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do not skip this step!
While the dough is chilling, preheat oven to 375.
Remove bowl from the refrigerator, and add the egg (or flax egg) and baking soda to the dough.
Next, fold in the chocolate chips and the pomegranates.
Using a cookie scoop or spoon, scoop dough and form cookies. Depending on the size of your cookies, you will get 16-18 cookies.
Bake for 12-13 minutes. Remove from the oven and let the cookies settle before eating!
The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside.
Sprinkle sea salt flakes on top.