It’s only fair to admit that since gracing the world with my Chocolate Chip Sea Salt Cookies, my cookie jar has not only found itself perpetually filled, there hasn’t been an evening I haven’t reached for a sweet morsel inside. Though one might find this problematic, for the waistline.. and such, made with a magical blend of chia seeds, coconut sugar, coconut oil, spelt flour and himalayan sea salt, my (dare I say healthy!?) vegan cookies are just the right kind of sweet to keep this wellness warrior happy. Chewy on the inside, crispy on the outside, today I am so excited to share a springboard recipe, Cookie 2.0 – my Pomegranate Almond Chocolate Chip Cookies -a mouthful worth getting your mouth onboard with. Just as life changing, super simple, and an all natural, nutrient dense, chocolate fix. Perfect on their own or crumbled atop a creamy bowl of banana avocado ‘ice cream’ with cinnamon, I’m always sure to have a piping mug of black coffee or cool glass of freshly whipped almond milk handy.
Pomegranate Almond Chocolate Chip Cookies [makes 13 cookies]
for this recipe, I used a ginger pomegranate infused chocolate bar; if you can’t get your hands on one, an equal amount of dairy free chocolate chips + a teaspoon of finely minced candied ginger should suffice
1 tablespoon chia seeds
3 tablespoons filtered water
1 cup coconut sugar
¼ cup coconut oil
1 teaspoon Pomegranate Molasses
½ teaspoon pure vanilla extract
1 cup spelt flour
1 cup old fashioned rolled oats
½ teaspoon baking soda
½ teaspoon himalayan sea salt
½ bar (1 ½ ounces) ginger pomegranate chocolate, roughly chopped (I used Not Your Sugar Mamas)
¼ cup (1 ounce) thinly sliced almonds
Preheat oven to 350 degrees F, rack in the middle, and line a baking sheet with parchment paper.
In a small bowl, combine chia seeds and filtered water. Set aside until chia has formed a gel consistency, about 5 minutes.
In a large bowl, whisk together gelled chia, coconut sugar, coconut oil, pomegranate molasses and vanilla. Once combined, stir in spelt flour, oats, baking soda, sea salt, roughly chopped chocolate, and almonds.
Form dough into 13 balls (I used an ice cream scoop for uniform balls), place on parchment lined baking sheet, and bake for 10 minutes, or until golden. Remove from heat and allow to thoroughly cool (note: cookies will still be very soft, they harden as they cool). Enjoy!
Nutritional Information [per cookie]
200 Calories, 30g Carbohydrates, 8g Fat, 3g Protein, 3g Fiber, 17g Sugar