Vegan Pomegranate and Chocolate Cookies

You know that moment when you’re craving something chocolatey but want to feel a little fancy about it? That’s exactly how these pomegranate and chocolate cookies were born. They’ve got the rich, gooey flavor you love from chocolate, with bursts of tart, juicy pomegranate that make every bite feel special. It’s that perfect mix of indulgent and fresh—like your favorite holiday dessert but simple enough for any day of the week.

And honestly, they look so pretty that people will think you spent hours baking… but we’ll just keep that little secret between us.

1/2 cup your choice of nut butter (I chose cashew butter)

3/4 cup coconut sugar

1 egg replacer egg (or a flax egg)

1 1/2 tsp vanilla extract

3/4 cup oat flour

1/2 cup almond flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup pomegranate seeds

3 chocolate chips in each cookie

Preheat oven to 350 degrees Fahrenheit. Line the baking sheet with parchment paper.

If using a flax/egg replacer egg, whisk together flax/ egg replacer and water in a small bowl and set aside.

Using a hand mixer or a metal whisk beat nut butter with the sugar until creamy. Add vanilla and vegan egg and beat for 15 seconds.

Add flours, 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. Stir in pomegranate by hand.

Roll dough into 13-16 balls and place on cookie sheets 2 inches apart. Add 3 chocolate chips in each cookie. Bake pan 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 enjoy.

WANT MORE?! Grab my DONE FOR YOU meal plans with over 80 different recipes!!