Pomegranate Chocolate Chip Cookies
Ingredients
-
1 ½
cups
gluten free baking flour
-
1
cup
coconut sugar
-
1
large
egg
-
4
tbsp
room temperature butter
-
1 ½
tsp
vanilla extract
-
¾
cup
quick cook rolled oats
-
1
tsp
baking soda
-
1
heaping cup
Enjoy Life Foods dairy free mini chocolate chips
-
¾
cup
pomegranates
-
1
scoop
collagen peptides (optional)
-
to taste
pinch
sea salt flakes for topping
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, mix together the flour, rolled oats, and collagen peptides (if using).
- In a small bowl, cream together the coconut sugar, butter, and vanilla extract.
- Combine the wet ingredients with the dry ingredients in the medium bowl and mix until thick.
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Add the egg (or flax egg) and baking soda to the chilled dough, then fold in the chocolate chips and pomegranates.
- Scoop the dough and form cookies, yielding about 16-18 cookies.
- Bake for 12-13 minutes, slightly undercooking them for a chewy texture.
- Sprinkle sea salt flakes on top before enjoying.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
150
Total fat
6g
Total carbohydrates
24g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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