Today was a GREAT cookies day! And I was able to uphold two of my New Year’s resolutions! The first was making a semi-healthy treat, of course I say that based on the fact that there was pomegranate in the cookies. I also took this recipe from a blog, Sargent Choice. The recipe was originally for Chocolate Cherry Cookies, but since I like pomegranate better, I thought I would substitute. This was a quick and easy recipe with a delicious result that I will definitely be trying again, perhaps with different dried fruits. Let’s take a look at the ingredients:
Ingredients
- 1 cup flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 1 tsp vanilla extract
- 1 large egg
- 2/3 cup dried pomegranate
- 3 tbsp dark chocolate chips
First, I placed the dried pomegranate in a pot on the stove, then I added HOT water from the tap, until they were covered. I let them soak while I made the rest of the dough. I started with the dry ingredients, combining the flour, cocoa powder, baking powder, baking soda, salt and sugar in a large mixing bowl, and blending them with a whisk.
Dry Ingredients
Once all the dry ingredients were combined, I melted the butter in the microwave and stirred it in, as well as the egg and vanilla extract using a hand mixer. After all the ingredients had been thoroughly blended together, I folded in the chocolate chips.
Dough
Then I folded in the dried pomegranate, once I had drained the water.
Pomegranate
Then I used a tablespoon to drop the dough on a cookie sheet.
Ready for the Oven
Once the oven was finished preheating to 350°F, I put the cookies into bake for 10 minutes. The cookies turned out soft and in my book slightly ‘healthy’ well as healthy as a cookie can be.
Cookies
I will definitely be making these quick and easy cookies again, and probably change it up with some different dried fruits. Hope you enjoy them as much as I am!
Bon Appetit!
Simmer Down 
Ok, Erin, I have to ask you that: how do you stay so slim if you bake so many delicious cookies and, as I assume, eat them?:) That looks fabulous, by the way!
So glad you liked the sargent choice recipe! Those look fantastic with the pomegranate! cute blog!
Thanks for trying out our cookies! In our recipe we use White Whole Wheat Flour instead of All Purpose Flour. Milled from white whole wheat, White Whole Wheat Flour has all the fiber and nutrition of traditional whole wheat, with milder flavor and lighter color. We find that in cookies, muffins, pancakes and quick breads, using white whole wheat flour in place of the entire amount of all-purpose flour yields a baked treat that’s just as tasty as the original, with the benefit of increased fiber, vitamins and minerals. Our favorite brand is King Arthur’s which you can find the nutrition info for: http://www.kingarthurflour.com/stuff/contentmgr/files/85e624febf29e4c7836066cc68c71648/miscdocs/WWWhalfsheet.pdf
Thanks again and hope to see more of your delicious recipes!