This year, one of my goals is to start experimenting more with different flours. We have bags of almond, coconut, and chickpea flour that have been hanging out in our kitchen for too long. It was time to finally put them to good use! Hence the impetus for these delicious pomegranate and dark chocolate cookies made with almond flour. Looking at my archives, it has been a long time since I last posted a fun cookie recipe!
By far, my favorite winter fruit this year has been the pomegranate. I have been adding those little super food seeds to my salads for the last few weeks. Since I had some sitting in the fridge, I thought why not add them to cookies? I was a little nervous they would pop and create a runny mess, but they held up really well in the oven.
In addition to some antioxidants from the dark chocolate and pomegranate, these cookies are also gluten free. Note that like almost all baked goods made with almond flour, these are best when eaten the same day that they are baked. When stored in a covered container, they will soften. (But they still taste great!)Print
Try something new this year and make these pomegranate and dark chocolate cookies with almond flour rather than your traditional chocolate chip cookies. You’ll be impressed! Recipe adapted from Minimalist Baker.
- 1 1/2 cup almond flour
- 1/2 teaspoon baking powder
- Dash of salt
- 1/3 cup brown sugar
- 4 tablespoons butter, softened
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup unsweetened coconut flakes
- 1/3 cup pomegranate seeds
- 2 ounces chopped dark chocolate
- In a small bowl, whisk together the almond flour, baking powder and salt.
- In a large mixing bowl, beat the brown sugar and butter together. Add the egg and vanilla and mix until incorporated.
- With the mixer running, slowly add the almond flour mixture.
- Stir in the dark chocolate, coconut flakes, and pomegranate seeds.
- Cover and chill for 1-2 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees. Roll dough into 1″ balls, place on a baking sheet, and press down slightly on each to flatten a bit. Bake for 10-12 minutes or until lightly browned.
- Leave cookies on the baking sheet for another 10 minutes to cool until transferring them to another container.
- Serving Size: 1 Cookie
- Calories: 75 kcals
- Sugar: 4.6 g
- Fat: 5.2 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 6.1 g
- Fiber: 0.6 g
- Protein: 1.1 g
- Cholesterol: 15 mg