
I’m definitely more of a cook than a baker. This is probably a good thing because I have no will power when in the presence of baked goods. However! There are times when I want something freshly baked from the oven and in such cases, I won’t hesitate to whip out my Kitchenaid and get bizzay.
The inspiration for this recipe came from one that was passed around at my Weight Watchers meeting. It included raisins, which I’m kind of ambivalent about. I don’t hate raisins, but they’re just kind of there, you know? So I used dried pomegranate seeds instead. And then, obviously, you cannot have a cookie without chocolate. Well, maybe you can, but I can’t. So I added mini chocolate chips too. Using the mini ones means that the chocolatey goodness goes a little bit further. I enlisted my husband in calculating the precise amount of chocolate chips that I could add without making the PointsPlus value go up. He’s such a swell guy, that husband of mine.
These chocolate pomegranate cookies have a fantastic granola taste and, even though they’re small, they’re substantial enough that one is quite satisfying. This recipe makes 40 cookies and if you lack that self-control like I do, you’ll want to freeze a bunch–thaw them on the countertop or zap them in the microwave for a few seconds before eating.
Hearty little granola cookies with crunchy pomegranate seeds and mini chocolate chips.
Ingredients
- 1 1/2 c. rolled oats
- 3/4 c. whole wheat flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 c. unsalted butter, softened
- 1/4 c. granulated sugar
- 1/2 c. packed brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 c. dried pomegranate seeds (if you cannot find them, use chopped dried cranberries or cherries instead)
- 1/2 c. mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine ingredients through cinnamon. Using an electric mixer, cream butter and both sugars until incorporated. Add egg and vanilla, mix thoroughly. Add oat mixture and mix until just combined. Fold in seeds and chocolate chips.
- Drop large teaspoons of batter onto 2 ungreased cookie sheets, about 1 inch apart. Bake for 13-15 minutes or until golden. Let cookies rest on cookie sheets for 2 minutes, then cool on wire racks.
































Yum! This sounds so good! I love the mix of sweet and tart.
I don’t think I’ve ever thought to bake with pomegranates. This sounds scrumptious!
This sounds so good, and healthy, too.
The photo is really good and the cookies sound wonderful. I certainly agree about adding chocolate.
Chocolate is the best part of any cookie!
As soon as I saw the original recipe, I thought to myself, “Oh, all this needs is some chocolate chips!”
These look fabulous! I’m not a raisin person at all. I didn’t realize you could buy dried pomegranate seeds. Sounds fun to try.
They’re not easy to find, but they’re so worth it if you do. I’m not a big dried fruit person period, but I’ll eat dried pomegranate seeds.
YUM!! I’ve never baked with Pomegranate but we love it fresh. I just picked one up yesterday – love that they are back in season!
I love it fresh too! I just posted about that today–I wait all year for pomegranate season! In fact, I’m going to pick some up tomorrow.
I love to bake, but I don’t do it unless there is a party or some other event that I can bring them to, because I have no will power around baked goods either! Thanks for this recipe, great photo!
I’ve never seen dried pomegranate seeds before, but now I’ll keep a lookout for them!
They are tricky to find! Trader Joe’s used to always have them, but I think they might be seasonal? But cranberries, cherries, and raisins all work well in these cookies too.