Peanut Butter Pomegranate Cookies
 
Prep time
Cook time
Total time
 
Serves: 12 Cookies
Ingredients
  • 1½ Cups ground roasted and unsalted peanuts
  • ½ Teaspoon baking powder
  • ⅓ Cup homemade peanut butter (if you use a store bought variety that isn't very liquidy you might have to add more coconut oil to the dough)
  • ~ ¼ Teaspoon salt (adjust saltiness based on your taste preference)
  • 2 Tablespoons honey
  • 1 Flax egg (1 Tablespoon water + 2½ tablespoons flax meal)
  • 1 Tablespoon melted coconut oil
  • 1 Teaspoon vanilla
  • ½ Teaspoon cinnamon
  • ½ Cup pomegranate arils
Topping sauce:
  • Handful of chocolate chips
  • Scoop of coconut oil
Instructions
  1. Preheat oven to 375F bake.
  2. Chop 2 cups worth of shelled roasted and unsalted peanuts in a food processor until you have little bits of peanuts remaining, it should be the consistency of meal. This should yield 1½ cups of ground peanuts. Blend more peanuts if necessary.
  3. Combine all of the wet and all of the dry ingredients separately, then mix them together.
  4. Add pomegranates to dough and mix well.
  5. Using a cookie dough scoop or two teaspoons measure out 12 cookie balls onto a baking sheet.
  6. Using the palm of your hand gently flatten each cookie.
  7. Place cookies in oven and reduce oven temperature to 350F.
  8. Bake for 10-15 minutes until cookie base has browned.
For topping:
  1. Melt chocolate chips and coconut oil in microwave in 30 second intervals until melted.
  2. Dip the tines of a fork into the melted chocolate and drizzle over baked cookies in a zigzag pattern.
  3. Store in an airtight container. If they lose their crispiness pop them in a toaster oven to freshen.
Recipe by at https://www.thescratchartist.com/?p=4559