Name: Pomegranate Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water); 1 cup tahini, cashew butter, or almond butter; ½ cup pure maple syrup; 1 cup super-fine almond flour; 1 cup gluten-free old-fashioned rolled oats; ½ tsp ground cinnamon; ¼ tsp ground ginger; ½ tsp baking powder; ½ cup pomegranate arils + more for topping; 1/2 cup Hu Kitchen Gems + more for topping

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Vegan oatmeal chocolate chip cookies with a pomegranate twist! Vegan, gluten-free, and grain-free with an almond flour base.

Confession: Lately I haven’t been feeling much like a food blogger.

Let me explain.

I put so much energy into creating eats for the blog during the day that when it comes time to make anything extracurricular, I just can’t.

For example, last Friday night book club when we all brought a dish to share…you bet I showed up with a bottle of wine, a package of my favorite hummus, and a box of grain-free crackers.

And I felt pretty OK watching my friends roll in the F&V recipes while I stood there dunking crackers into pureed chickpeas that I didn’t puree myself.

I blame the season for my slight identity crisis.

It’s hard to show up in all the ways you normally show up plus get all the gifts, send all the cards, and bake all the cookies.

I set an alarm this past Wednesday morning (ONE week before Christmas!) and scribbled out all of my Christmas cards in one furious four-hour sitting.

I wrote my name and address over and over and over again on red envelopes with achey glitter dusted hands.

Last night I had a massive Amazon shopping spree, adding items to my cart and obsessively checking the ship date to ensure arrival before Christmas.

All of the expectation of gifting and receiving can be tough, but you know what should be effortless?

Your holiday cookies– these Pomegranate Oatmeal Chocolate Chip Cookies.

You’re going to love these healthier holiday cookies packed with pomegranate arils and dark chocolate chunks!

Pomegranate and Chocolate in Cookies

Where I was slacking on creativity at our bookclub holiday gathering, my friends really killed it with the F&V recipes.

We had a full spread complete with my Tri-Colored Roasted Cauliflower Salad and Almond Flour Cashew Butter Snickerdoodles.

My BFF also made one of my favorite F&V holiday appetizers–Eggplant Rounds With Herbed Yogurt Sauce & Pomegranate.

She browned the eggplant rounds and put her hubby to good use to cutting up the pomegranate.

He proceeded to school me on how to cut pomegranate mess-free via a YouTube video– who knew?!

So of course I had to test out my new pomegranate slaying skills to make these Pomegranate Oatmeal Chocolate Chip Cookies.

I love adding pomegranate to dishes for a pop of ruby red color and sweet flavor that bursts in your mouth.

Especially this time of year, it adds the perfect festive flourish to food that’s both fancy and understated all at once.

You might have tried adding it to entrées or breakfasts as a garnish, but have you ever tried baking with it?

I hadn’t either, until these cookies came into my life.

Pomegranate plus Hu Kitchen Gems makes a Christmas cookie to remember.

These baking gems are vegan, gluten-free, and refined sugar free and melt magically into the gooey perfection!

What You Need to Make Pomegranate Oatmeal Chocolate Chip Cookies

Here’s the 10 ingredients you need to make these pretty cookies in 25 minutes:

“flax egg”
tahini, cashew butter, or almond butter
pure maple syrup
super-fine almond flour
gluten-free old-fashioned rolled oats
ground cinnamon
ground ginger
baking powder
pomegranate arils
Hu Kitchen Gems

That’s it!

How to Make No-Oil-Added Cookies

A mix of super-fine almond flour and gluten-free old fashioned rolled oats creates a gluten-free chewy moist batter base that we load up with pomegranate arils and dark chocolate chunks.

These cookies are oil-free with the use of tahini or nut butter mixed into the batter!

I tested a tahini version and a nut butter version for these cookies and they’re both delicious.

Try using tahini for more of a tangy cookie, or use nut butter for a creamier more neutral cookie.

The recipe is lightly sweetened with maple syrup, accented by the sweetness of the pomegranate seeds and chocolate chips.

Yummm.

How to Serve Pomegranate Oatmeal Chocolate Chip Cookies

These Pomegranate Oatmeal Chocolate Chip Cookies are a festive anytime cookie.

Try making a batch for Christmas or New Years to share.

They’re easy to whip up for a cookie exchange, holiday dinner dessert, or ugly sweater party.

I used fresh pomegranate in my cookies, but if you’re not up for pomegranate-slaying, try looking for the cups of pre-seeded pomegranate at the store.

If you don’t want to use pomegranate at all, try subbing dried cranberries or raisins instead.

PSA: The cookies will appear under-done when first removed from the oven.

Ignore their softness and watch how they magically set up to the perfect sturdy texture after about 10 minutes.

Enjoy!

More Vegan Holiday Cookies

I Want to Hear From You

If you make this Pomegranate Oatmeal Chocolate Chip Cookies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren