AnchorMommy

Chocolate Chip Pomegranate Cookies

December 2, 2011 by Shannon

Are you ready for the annual sugar onslaught this Christmas? Well, I don’t know about you, but someone in my household has been dipping into the Halloween candy stash a time or two. Yeah…that someone is me. I’m a little sugared out. That said, I still love me a cookie every now and then. Especially when I don’t have to feel guilty about said cookie. And these cookies fit the bill! They’re packed with oats, flaxseed and walnuts, as well as antioxidant-rich pomegranate seeds which burst in your mouth with every bite. YUM!

I made these two ways – as a cookie and as a cookie bar. They’re great either way! I’ll provide specifics on how to make each one at the bottom of the recipe. Oh, and you can also substitute dried cranberries for the pomegranate seeds, but I really do recommend the pomegranate for this recipe. Trust me. (Just break a pomegranate open in a bowl of water, and gently pop the seeds out. I got my pomegranates delivered to my door by Full Circle Farms, by the way. And they were fabulous.)

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Chocolate Chip Pomegranate Cookies/Cookie Bars

Adapted from a recipe in Kiwi Magazine, Sept./Oct. 2009

• 2 cups quick-cooking oats
• 1 cup walnuts, finely chopped
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup ground flaxseed
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 large eggs
• 1/2 cup packed brown sugar
• 1/2 cup light olive oil (or canola)
• 1 tsp. vanilla extract
• 1/2 cup mini chocolate chips
• 1/2 cup pomegranate seeds

1. Preheat the oven to 375ºF. Lightly oil two large baking sheets or an 9×13 glass baking dish (depending on whether you’re doing cookies or bars) with non-stick cooking spray and set aside.
2. In a large bowl, whisk together oats, walnuts, all-purpose flour, whole wheat flour, flaxseed, baking soda and salt.
3. In a medium bowl, whisk together eggs, brown sugar, oil and vanilla until well combined.
4. Pour liquid ingredients over dry ingredients, and stir until just moistened.
5. Gently fold in the mini chocolate chips and pomegranate seeds.
6. For cookies: use a tablespoon to scoop batter then firmly pack it into the measuring spoon. Place on the prepared baking sheet in a mound. Bake 10-12 minutes, until golden brown. Cool for 5 minutes on the baking sheet before transferring to wire rack.
7. For cookie bars: pour the batter into the prepared dish and spread evenly. Bake 18-20 minutes, until golden brown. Allow to cool completely in the dish before cutting into squares.