Soft and slightly chewy Chocolate Chip Pomegranate Cookies with coconut oil! The perfect festive holiday cookie. No chilling required!
I was a brownie girl for three decades. If the question was desert, the answer was chocolate. But I can say with confidence that I took a turn to the cookie side with age. Healthier Snickerdoodles, Ginger Molasses Cookies, Peanut Butter Blossoms...I mean does it get any better?
But for the past few months, rich and gooey chocolate chip cookies with salt on top are all I want after dinner. No banana bread, no muffins, no ice cream. Chocolate chip cookies only, dude.
'Tis the season for adding gorgeous pops of color! Pomegranate arils add amazing ruby red goodness to an already delish cookie. And the textural intrigue is truly 10/10 here.
How to make pomegranate cookies
The best part about these cookies is that you don't have to chill them!
- Preheat: First, preheat oven to 350 degrees Fahrenheit. Spray two cookie sheets with cooking spray.
- Cream: Using a stand mixer or electric beaters, beat coconut oil with the sugars until creamy, or about two minutes. Add vanilla and egg (or flax mixture) and beat for 15 seconds, or until just incorporated.
- Add dry: Add flour, baking soda, and salt and mix until just combined. Your dough should form little mini dough balls that come together into a big ball when you smush it together(see photos below for reference). Stir in chocolate chips and pomegranate by hand.
- Roll dough: Lastly, roll dough into 16 round balls and place on cookie sheets 2 inches apart. Bake pans, one at a time, for about 11-13 minutes. Do not over bake! They will look a bit underdone in the middle. Cool on a wire rack for 20 minutes to set up, sprinkle with salt, and dig in.
Ingredients you need to make
Pantry staples are where it's at!
- Coconut oil: I love the texture of coconut oil here, but you can also use butter. Oil makes them easily vegan, too. Use refined if you prefer no coconut flavor. It should be nice and hard, not softened or melted. If it's in your pantry in the winter like mine was, it should be the right consistency. If it's soft from sitting by a stove or something, put it in the fridge to firm up.
- Sugar: We're using both white and brown sugar for ideal cookie texture, sweetness, and structure. The brown sugar adds moisture.
- White whole wheat flour: I love that it's 100% whole grain but less wheaty tasting. You can totally use all purpose or or half all purpose and half regular whole wheat flour instead. I know white whole wheat has been tough to find.
- Pomegranate: Tasty pops of sweet tart. Use seeds from a fresh one or buy the arils for convenience!
- Egg: For binding and rise, but a flax egg works too.
- Vanilla: A must for flavorful cookies.
- Salt: Never underestimate the power of salt in baked goods!
- Chocolate chips: Semi sweet drops of goodness.
Tips for success
- Avoid packing the flour: Instead of dunking the the measuring cup in the bag, set your little measuring cup on the counter and gently spoon in the flour before leveling it off with a knife.This results in anywhere from 30-50% less flour. That's a big difference! Cookies that stay in a stiff ball and don't spread out are a dead giveaway that there was too much flour.
- Watch the beating: Over-beating the egg can also cause stiffness. Look, we're learning things!
- Go for solid coconut oil: Making sure it isn't too liquidy means your cookies will be nice and puffy versus spreading out too much.
- Bake just long enough: Cookie should look pale puffy and a little underdone, but with golden edges. For me, 12 minutes was great. They'll continue to cook as they cool. This isn't a crunchy cookie recipe. That would be rude.
Can I make them gluten free?
I think so! I haven't tried these with gluten-free flours (almond flour and coconut flour will not work) but I assume a gluten-free 1:1 all purpose baking flour would be great.
Try my Amazing Almond Flour Chocolate Chip Cookies for foolproof a gluten-free cookie recipe!
How to store
Keep cookies on the counter in an air-tight container for up to 4 days.
Can you freeze cookies?
Yes! Freeze cooled cookies in an even layer on a baking sheet then once frozen, transfer to a baggie and freeze for up to 3 months. You can also freeze unbaked dough and bake from frozen, just add a couple minutes to the cooking time.
Now tell me. What else are you baking this season? Can we do a virtual cookie exchange?! Someone bring me the chewy iced gingerbread women ones, please!!Print
Soft and slightly chewy Chocolate Chip Pomegranate Cookies with coconut oil! The perfect festive holiday cookie good enough to enjoy year round. Vegan option!
- ½ cup solid coconut oil (not melted)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg (sub 1 tbsp ground flax + 3 tbsp water for vegan version)
- 1 ½ tsp vanilla extract
- 1 ½ cups white whole wheat flour (or all purpose flour, spooned and leveled, NOT packed)
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup pomegranate arils
- ½ cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Spray two cookie sheets with cooking spray.
- If using a flax egg, whisk together flax and water in a small bowl and set aside.
- Using a stand mixer or electric beaters, beat coconut oil with the sugars until creamy (for me this took about 2 minutes). Add vanilla and egg (or flax mixture) and beat for 15 seconds, or until just incorporated.
- Add flour, baking soda, and salt and mix until just combined. The dough will look a bit crumbly but should form nice balls when you touch it (see photos for reference). Stir in chocolate chips and pomegranate by hand.
- Roll dough into 16 balls and place on cookie sheets 2 inches apart. Bake pans, one at a time, for about 11-13 minutes. Do not over bake! They will look a bit underdone in the middle. Cool on a wire rack for 20 minutes to set up, sprinkle with salt, and dig in.