Rich, creamy chocolate. Sweet, tart pomegranates. Salt sprinkles.
That’s a tempting combination and worth the tedious effort of extracting juicy arils from beautifully ripe pomegranates. Along with other ingredients such as coconut oil, coconut sugar, and crushed walnuts, these delectable cookies will leave your taste buds beaming with flavor and your mouth watering for more.
- ½ cup cold pressed (solid, not melted) coconut oil
- ½ cup brown sugar, lightly packed
- ¼ cup coconut sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ cups white whole wheat flour (Trader Joe’s)
- 1 cup quick cooking oats
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ heaping cup of crushed walnuts
- 1 cup semi-sweet chocolate chunks
- 1 cup pomegranate arils (seeds)
- Coarse salt for finish
Preheat oven to 350°F. Line baking sheet(s) with parchment paper.
Using a stand mixer or electric beater, cream coconut oil and sugars until smooth. Add egg and vanilla extract and mix well.
In a separate bowl, whisk together flour, oats, baking powder, baking soda, and salt.
Slowly, by hand, add dry ingredients to wet mixture, mixing just until incorporated.
Slowly, by hand, stir in walnuts and chocolate chunks, then gently stir in pomegranate arils.
Drop tablespoon sized dough balls onto lined baking sheet about 2 inches apart.
Bake for about 11-13 minutes, until golden brown.
Let cool on baking sheet for a couple of minutes before removing to racks to cool completely.
Sprinkle with coarse salt and enjoy!