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    Hummusapien » Recipes » Dessert » Chocolate Chip Pomegranate Cookies

    ★★★★★ from 35 reviews

    Chocolate Chip Pomegranate Cookies

    Published Dec 14, 2022 · Modified Dec 14, 2022 · by Alexis Joseph · 74 Comments

    Jump to Recipe

    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!

    1. Preheat: First, preheat oven to 350 degrees Fahrenheit. Spray two cookie sheets with cooking spray.
    2. 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.
    3. 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.
    4. 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.
    bowl of mixed cookie dough

    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
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    Chocolate Chip Pomegranate Cookies

    ★★★★★ 4.9 from 35 reviews
    • Author: Alexis Joseph
    • Prep Time: 40 mins
    • Cook Time: 10 mins
    • Total Time: 50 mins
    • Yield: 16 cookies 1x
    • Category: Dessert
    • Method: Oven
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Soft and slightly chewy Chocolate Chip Pomegranate Cookies with coconut oil! The perfect festive holiday cookie good enough to enjoy year round. Vegan option!


    Ingredients

    Units Scale
    • 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

    Instructions

    1. Preheat oven to 350 degrees Fahrenheit. Spray two cookie sheets with cooking spray.
    2. If using a flax egg, whisk together flax and water in a small bowl and set aside.
    3. 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.
    4. 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.
    5. 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.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Traay says

      December 08, 2022 at 2:43 am

      These are absolutely delicious! Just made these and ate 3 lol! Such a unique cookie. It does take a bit of work to form them into cookies since the dough is crumbly- but they come out so good afterwards! I substituted flax for a chia egg and chopped up a vegan chocolate bar instead! Came out delicious : ). Thank you Alexis for the great cookie recipe!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 12, 2022 at 4:18 pm

        How yummy! So glad these were a hit, Traay!

        Reply
    2. Resa says

      November 17, 2022 at 2:25 pm

      Easy to make and full of fresh flavor! Huge hit at Friendsgiving. Thank you so much for another goodie!

      ★★★★★

      Reply
    3. Jesse Miller says

      December 16, 2021 at 1:15 am

      Delicious cookies !! Huge hit with my family and will now be a yearly tradition !!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 17, 2021 at 12:26 am

        Wahoooo thanks, Jessie!

        Reply
    4. Marta Tabatabai says

      December 24, 2020 at 4:50 pm

      Yummy cookies!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 24, 2020 at 4:57 pm

        Yayyy thank you so much, Marta!!

        Reply
    5. Katie W. says

      December 17, 2020 at 7:50 pm

      These cookies are... to die for.

      Following a cue from a previous commenter, I added 1/2 tsp cinnamon and nutmeg.

      They may not technically be Christmas/holiday cookies, but the ones I had in mind can scoot themselves aside!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 18, 2020 at 12:34 am

        Yesss love the cinnamon addition!!

        Reply
    6. Anna says

      December 12, 2020 at 11:47 pm

      So delicious!! They turned out so gooey and the perfect sweet/savory combo with the sea salt. Also, the pomegranate seeds added great flavor and a little crunch. Will definitely be making these again soon😍

      ★★★★★

      Reply
      • Alexis Joseph says

        December 12, 2020 at 11:57 pm

        Wonderful!! Sounds fab!

        Reply
    7. Kelsey says

      December 06, 2020 at 11:45 pm

      The pomegranate, chocolate combination make these look and taste store bought. One of my go-to cookie recipes!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 07, 2020 at 4:12 pm

        Yesssss love!!!

        Reply
    8. Kathryn says

      November 15, 2020 at 10:28 pm

      Delicious. My daughter and I agree this might be our new signature cookie.

      ★★★★★

      Reply
      • Alexis Joseph says

        November 16, 2020 at 2:03 pm

        Woop woop!!

        Reply
    9. Britain says

      September 22, 2020 at 3:05 pm

      I made these without the pomegranate (will have to try next time!) I used King Arthur’s gluten free flour and let me tell you... just the perfect cookie. Gooey, a nice touch of salt paired with the chocolate - YUM! The type of cookies you think about as you wake up the next morning.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 22, 2020 at 3:26 pm

        Amazing! I love how great the gluten free flours are these days. Thanks for letting me know, Britain!

        Reply
    10. Maggie says

      March 25, 2019 at 5:44 pm

      This is my favourite coconut oil-based cookie recipe to date (as a cookie fiend, I've tried many). This cookie has all of the right things- not too greasy, slight crispy edges and bottom, a perfect vanilla flavour and sugar ratio.

      I used all purpose flour, as well as added about 1/2cup of almond slices and dried cranberries each (added textures worked well with the chocolate and pomegranate seeds). Yumm! 🙂

      Thank you for sharing this ace cookie! Will be making it again and again...and again 😛

      Reply
      • Alexis says

        March 26, 2019 at 7:34 am

        Thanks for your awesome review, Maggie! I love the almond addition 🙂

        Reply
    11. Maggie says

      March 25, 2019 at 5:44 pm

      This is my favourite coconut oil-based cookie recipe to date (as a cookie fiend, I've tried many). This cookie has all of the right things- not too greasy, slight crispy edges and bottom, a perfect vanilla flavour and sugar ratio.

      I used all purpose flour, as well as added about 1/2cup of almond slices and dried cranberries each (added textures worked well with the chocolate and pomegranate seeds). Yumm! 🙂

      Thank you for sharing this ace cookie! Will be making it again and again...and again 😛

      Reply
    12. Miranda says

      March 13, 2019 at 10:54 am

      Made these for my five year old daughter, and ended up eating three myself! So good and so easy. They have a great texture! Thanks Alexis!

      ★★★★★

      Reply
      • Alexis says

        March 14, 2019 at 8:54 am

        Awww I'm so glad you both enjoyed these yummy treats. Thanks, Miranda!

        Reply
    13. Megan says

      February 04, 2019 at 4:30 pm

      My husband and I adore these cookies! We both agree adding pomegranate has completely changed the game for chocolate chip cookies. I’m making this recipe again for the 3rd time. Thank you so much for such a fabulous recipe!

      ★★★★★

      Reply
    14. Christen Nolfi says

      February 03, 2019 at 5:15 pm

      These are a new favorite in our house!! SO yummy!

      ★★★★★

      Reply
    15. Jeff Shft says

      January 12, 2019 at 10:39 pm

      We shared these coconut oil chocolate chip cookies pomegranate this holiday season. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!

      ★★★★★

      Reply
    16. Jennifer Berkey says

      December 31, 2018 at 7:16 am

      I am loving this cookie recipe. I will be making it again this New Year's Eve Party celebration. My kids love it and they won't stop eating. Thanks for this. Merry Christmas and Happy New Year! Xoxo.

      ★★★★

      Reply
    17. Sara says

      December 23, 2018 at 12:03 pm

      These are SO GOOD and so easy. I used a flax egg and they came out perfectly. I’ve also made them without pomegranate. My new go-to cookie recipe!

      ★★★★★

      Reply
    18. Bessie says

      December 23, 2018 at 12:03 pm

      These were nomtastic! I’ll make them again on Christmas Day!

      ★★★★★

      Reply
      • Alexis says

        December 23, 2018 at 12:04 pm

        Yayyy I’m so glad these passed the test, Bessie!

        ★★★★★

        Reply
    19. Alexis says

      December 21, 2018 at 7:11 pm

      I’m so glad!! Cookies are just the BEST.

      Reply
    20. Masha says

      December 21, 2018 at 11:37 am

      I keep adding pomegranate to savory dishes, how did I not think to throw them into cookies! These are genius!!! I made one batch last night and will be making more tonight. Thank you!!!

      Reply
      • Alexis says

        December 21, 2018 at 7:11 pm

        I’m so glad!! Cookies are just the BEST.

        Reply
    21. Anna says

      December 20, 2018 at 3:23 pm

      I made these with the flax egg and with dark chocolate instead of semi-sweet and they turned out AMAZING! Extremely soft and decadent. I’m probably going to make them again soon because my pomegranate yielded a lot of arils and what better to use them in than these?

      ★★★★★

      Reply
      • Alexis says

        December 20, 2018 at 5:30 pm

        I’m so glad you liked them!!

        Reply
    22. Alexis says

      December 20, 2018 at 5:30 pm

      I’m so glad you liked them!!

      Reply
    23. Angela says

      December 17, 2018 at 10:42 am

      I made these this weekend as a "practice" recipe for Christmas and realized that it is a great cookie for a group of patients I follow! I am a metabolic dietitian for patients with inborn errors of metabolism, including kids with a rare disorder called LCHADD. They can't break down long chain fat, and are therefore on a very fat restricted diet with MCT supplementation. Since this recipe is mostly MCT with the coconut oil, this is a perfect cookie for them this holiday season! I've sent the link out to all of my families this morning, and I'm sure they will be thrilled! Thanks again!

      ★★★★★

      Reply
      • Alexis says

        December 17, 2018 at 2:13 pm

        That is soooo cool! I’m so happy to hear that. Have an amazing week, Angela!

        Reply
    24. Angela says

      December 17, 2018 at 10:42 am

      I made these this weekend as a "practice" recipe for Christmas and realized that it is a great cookie for a group of patients I follow! I am a metabolic dietitian for patients with inborn errors of metabolism, including kids with a rare disorder called LCHADD. They can't break down long chain fat, and are therefore on a very fat restricted diet with MCT supplementation. Since this recipe is mostly MCT with the coconut oil, this is a perfect cookie for them this holiday season! I've sent the link out to all of my families this morning, and I'm sure they will be thrilled! Thanks again!

      ★★★★★

      Reply
    25. Alexis says

      December 16, 2018 at 8:40 pm

      Wahoo! So thrilled 🙂 Thanks for the feedback, Meredith 🙂

      Reply
    26. Meredith says

      December 16, 2018 at 4:09 pm

      I made these for a Christmas Cookie swap yesterday, and they were a huge hit! The blog post was super helpful. Thanks so much for sharing this recipe! xx

      ★★★★★

      Reply
    27. Sarai says

      December 14, 2018 at 5:16 pm

      I made these last night and they are INCREDIBLE! So soft, so chewy, especially dunked into a cup of low-fat milk. I like to call them “Yummy-But-Still-Fit-Into-A-Bikini” cookies hahahah. Otherwise I’d burst out my jeans.

      Reply
    28. Stephanie says

      December 12, 2018 at 8:07 pm

      I am a lover of all things pomegranate so I had to try out this recipe! I followed the directions perfectly and these cookies could not have been better! They are delicious and I love how easy they were to make! Definitely going to be making this again 🙂

      ★★★★★

      Reply
    29. Marie O'Farrell says

      December 12, 2018 at 1:07 pm

      Baked these last night and they were a huge hit in my house! Love the fact you do NOT need to chill the dough. Making these cookies is very quick and easy, especially with the holidays coming up this is important. Every minute counts!

      I used all purpose flour, heaping 1/2 cup of pomegranate, 1/2 tsp of cinnamon and nutmeg. I also used frozen pomegranate and they turned out perfect! Didn't even add the additional salt on top.

      Recommend this recipe even if you are not short on time 🙂

      Thanks for sharing!!

      ★★★★★

      Reply
    30. Marie O'Farrell says

      December 12, 2018 at 12:58 pm

      Baked these cookies last night and they were a big hit in my house! Loved the fact you do NOT need to chill the dough. So much less time consuming which is great with the holidays coming up!
      I used all purpose flour, added a heaping half cup of pomegranate, along with 1/2 tsp of cinnamon and nutmeg. I think next time I make these I'll add in 1/4 cup of shredded coconut. Note: I used frozen pomegranate and also did not add the salt on top at the end and they still tasted delicious and had that nice soft chewy texture 🙂

      Thanks for sharing!

      ★★★★★

      Reply
    31. Little Plastic Footprint Blog says

      December 11, 2018 at 11:18 am

      Do you reckon this would work with frozen pomegranate seeds? I froze a load to use as snacks for the kids but wondering if they would work in this recipe? Hmm. Maybe I'll give it a try and report back!

      Reply
      • Alexis says

        December 23, 2018 at 12:02 pm

        They should definitely work with frozen! I’d like them sit at room temp until they’re not super cold, though.

        ★★★★★

        Reply
    32. Alexis says

      December 10, 2018 at 9:37 am

      Hi, Georgina! Yes, I tested them with a flax egg and they came out just like the original version. Did you measure the flour correctly? I wrote about this a bit in the post but typically a stiff cookie that won't spread is a result of too much flour. Hope that helps!

      Reply
    33. Georgina says

      December 09, 2018 at 9:12 pm

      Made these with the flax egg but they didn’t expand at all and took a bit longer to cook. Has this happened to anyone using the flax? I always have issues using flax as a replacement in baking and I don’t know if it’s just me! xx

      ★★★

      Reply
      • Georgina says

        December 11, 2018 at 5:57 am

        Yep, used a spoon to measure the flour, definitely didn't pack it in!

        ★★★★★

        Reply
    34. Erin says

      December 08, 2018 at 5:54 pm

      Made these and they turned out delicious, but I definitely need to make them again!! I had to put them in the fridge for a little bit because my oven was full and they were melting, so they didn't turn out gooey and soft, but they are still delicious 🙂 going to try again in a few days!

      ★★★★★

      Reply
      • Alexis says

        December 08, 2018 at 6:12 pm

        I froze some for 30 min then baked them for 14 min and they turned out great! But yes try again 🙂

        Reply
    35. monika says

      December 08, 2018 at 3:39 pm

      I find measuring flour and sugar with a kitchen scale yields the best results.
      Can you provide the amount of flour this recipe requires in grams? Same for sugar...?

      Reply
      • Alexis says

        December 08, 2018 at 6:11 pm

        I don’t own a kitchen scale but feel free to google!

        Reply
    36. Katie says

      December 08, 2018 at 2:16 pm

      I made these with Bobs Red Mills GF All Purpose Baking Flour and they turned out great!! I also decided to use coconut sugar instead of cane sugar. Love the pop of flavor with the pomegranate!

      Reply
      • Alexis says

        December 08, 2018 at 6:12 pm

        I’m so glad they worked with that flour! Thanks for letting me know, Katie 🙂

        Reply
    37. Katie says

      December 08, 2018 at 2:16 pm

      I made these with Bobs Red Mills GF All Purpose Baking Flour and they turned out great!! I also decided to use coconut sugar instead of cane sugar. Love the pop of flavor with the pomegranate!

      Reply
      • Alexis says

        December 08, 2018 at 6:12 pm

        I’m so glad they worked with that flour! Thanks for letting me know, Katie 🙂

        Reply
    38. Alexis says

      December 08, 2018 at 6:12 pm

      I froze some for 30 min then baked them for 14 min and they turned out great! But yes try again 🙂

      Reply
    39. Alexis says

      December 08, 2018 at 6:11 pm

      I don’t own a kitchen scale but feel free to google!

      Reply
    40. Leanne says

      December 07, 2018 at 1:01 am

      Seriously enjoyed reading this recipe! Such a cute way of writing and a great sense of humour!
      I've been wanting to try coconut oil in a cookie recipe so now I just might have to!

      Reply
    41. Tzippi says

      December 07, 2018 at 12:14 am

      I hope you’re feeling better, Alexis. These cookies look fab and I’m glad you’re “embracing the cookie-ness of these cookies” by using real LIVE sugar haha. A year ago, I would’ve panicked at the mention of something that wasn’t xylitol or coconut sugar: now I love baking CC cookies weekly and enjoying them nightly with a fab glass of warmed milk. Yay for recovery ❤️ I didn’t make the recipe but five stars for your amazing healthy food relationship modeling. Thanks for fulfilling what a nutritionist should actually do: inform and empower people about nutrition, not fear monger about “the one food that will destroy your health.” So much love for you & your journey

      ★★★★★

      Reply
    42. Maggie says

      December 06, 2018 at 10:10 pm

      I made these today with my standing mixer, white whole wheat flour and an egg. They were great!! Always great work Alexis!

      ★★★★★

      Reply
    43. Aubrey says

      December 06, 2018 at 8:31 pm

      I just made these! I used all purpose flour and the vegan flax egg, and they turned out great! Quick, easy, and delicious! 10/10 definitely recommend!

      ★★★★★

      Reply
      • Alexis @ hummusapien says

        December 23, 2018 at 12:05 pm

        Yesss all the best things that a cookie should be!!

        ★★★★★

        Reply
    44. Emily says

      December 06, 2018 at 7:24 pm

      I made these today and they're awesome! I made them vegan with 1/4 cup pumpkin puree instead of an egg. I don't have a stand mixer so I just used partially softened vegan butter instead and it worked perfectly. Thank you for this great recipe Alexis!

      ★★★★★

      Reply
    45. Annalise says

      December 06, 2018 at 11:39 am

      So excited to try these Alexis! Any recommendations for the egg replacement to make them vegan? Thank you!

      Reply
    46. Annalise says

      December 06, 2018 at 11:39 am

      So excited to try these Alexis! Any recommendations for the egg replacement to make them vegan? Thank you!

      Reply
      • Alexis Joseph says

        December 06, 2018 at 11:57 am

        Yay! This recipe will work with a flax egg. Stir together 1 tbsp flax with 3 tbsp water and let sit for 5 minutes. Then proceed with recipe. Enjoy!

        ★★★★★

        Reply
    47. Alexis says

      December 06, 2018 at 11:57 am

      Me too! So much yummy butteriness. Enjoy!

      Reply
    48. Kori says

      December 06, 2018 at 7:55 am

      I believe I have everything I need except pomegranate seeds! I froze the last of the fresh ones I had from Thanksgiving, but I was already planning on getting more. I hope to make these for a pre-Christmas dinner that Matt, my sister, her husband, & I are enjoying together!

      Reply
      • Alexis says

        December 06, 2018 at 11:58 am

        Spoiler alert: you can totally make them without the pom seeds and they'll still be amazing 🙂

        Reply
    49. Charmaine Ng | Architecture & Lifestyle Blog says

      December 06, 2018 at 5:33 am

      I love coconut oil in my food, it adds such a fragrant flavour to the whole thing! This sounds wonderful, though I'm intrigued about pomegranate in cookies. Sounds very interesting, could be a great combination! 🙂

      Charmaine Ng | Architecture & Lifestyle Blog
      https://charmainenyw.com

      Reply
      • Carrie says

        December 22, 2018 at 6:07 pm

        Littman family loved these!! Couldn’t even make people wait for them to cool down!

        ★★★★★

        Reply

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