Can you even believe that Christmas is less than one week away already? Where did the time go? Are you all ready?
I had to get in one last special cookie recipe for the season!! For as much as I enjoy traditional holiday cookies, I also get so excited about creating fun new flavor combinations. These cookies make me both happy, because of how great they taste, and bummed, because I haven’t been pairing pomegranates with chocolate up until now. What an amazing combo! You have to try it.
These cookies are both gluten-free and vegan (dairy-free and egg-free too, obviously) so they make the perfect treat for a party with folks that have varying dietary restrictions. They are chewy and they have an amazing burst of bright flavor whenever you bite into the pomegranate seeds.
Be sure to look for certified gluten-free rolled oats and certified vegan chocolate chips!
What kinds of cookies are you making this holiday season?
[print_this]Pomegranate Chocolate Chip Oatmeal Cookies (Gluten-Free and Vegan)
makes about 18 – 24 cookies
- 2 tablespoons ground flax seed (aka flax meal) + 6 tablespoons hot water
- 1 cup certified gluten-free rolled oats
- 1/2 cup blanched almond flour
- 1/4 cup sweet rice flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup coconut sugar (or you can use another granulated sugar)
- 1/4 cup maple syrup (or other liquid sweetener of your choice)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup vegan bittersweet chocolate chips
- 1/2 cup pomegranate seeds
Preheat oven to 350º F. Line one or two cookie sheets with parchment paper.
Mix the ground flax seeds with the hot water, set aside to thicken.
Meanwhile add the rolled oats, almond and sweet rice flours, sea salt, baking powder, baking soda, coconut sugar and sea salt to the bowl of your standup mixer or a large mixing bowl. Mix together until well combined.
In a small bowl whisk together the melted coconut oil, maple syrup and flax seed mixture. Add the wet ingredients to the dry and mix until it’s all very well incorporated. Fold in the chocolate chips and pomegranate seeds by hand.
Drop the dough, by rounded tablespoon, onto your parchment-paper-lined cookie sheet. Leave about two inches between each cookie. Bake the cookies for 12-15 minutes until lightly golden brown.
Let the cookies cool on the pan for about 5 minutes, then transfer to a cooking rack to finish cooling. [/print_this]