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(Gluten-free) Double-chocolate Pomegranate Cookies

^This is what you’ll actually be making if you follow this recipe. And they will be delicious. And you might give yourself a sugar rush.

Pumpkin-chocolate cookies. I liked them more, but no one agreed with me. :-)
Pumpkin-chocolate cookies. I liked them, but the general population favored double-chocolate.

I made two kinds of cookies this weekend–both gluten-free. And then I submitted them to a series of taste tests…namely: my work, my sister’s work, and the people at my house. Pumpkin-chocolate did OK (and, truthfully, I thought they were good), but didn’t win big like this here double-chocolate pomegranate cookie.

Like I said Friday, we’re at the tail-end of pomegranate season. But! I still had a few. I thought they might be good in some cookies, and some people on the internet confirmed that. However, those people didn’t make a gluten-free version, so I had to take matters into my own hands using this recipe but adding pomegranate as I saw fit.

These cookies are a rich, gooey surprise of chocolate and the sweet surprise of pomegranate. Plus, real talk, ANTIOXIDENTS!


These are the ingredients: powdered sugar, cocoa powder, salt, vanilla, egg whites, chocolate chips, and pomegranate seeds (I de-seeded the pomegranate first).

So! Let’s get started! You’ll want to mix the powdered sugar and cocoa powder, then add the salt. Mix.


Add the vanilla, and then mix in the egg whites, too.


The batter should be nice and moist.


Add the chocolate chips and the pomegranate seeds. Mix together. And then: behold! Two of the stainiest things known to mankind! Chocolate and pomegranate! Dun dun dun!


Chill the dough so that it doesn’t spread like mad. I chilled it in the bowl and after I had formed the cookies on the cookie sheet (with parchment paper!) as well. I used the refridgerator, but I think it would be funny if you just set them outside in this cold winter weather. It was snowing as I made these. Brr!


Bake for 14 minutes at 350 or until the edges are crisp and the tops are lightly cracked. Yum!


Yessss! You might want to make these for Valentine’s Day, they’re super rich, moist, and gooey. Perfect for someone you love! <3

As a side note: this is the third chocolate recipe I've posted. That's crazy-talk.

Double-chocolate Pomegranate Cookies
Ingredients Makes about 36 cookies
3 cups powdered sugar
2/3 cup unsweetened Dutch-processed cocoa powder
1/4 tsp salt
3 large egg whites, at room temperature
1 Tbsp pure vanilla extract
2 cups semi-sweet chocolate chips
Seeds from one pomegranate

  • Pre-heat oven to 350 degrees. Line your cookie sheets with parchment paper. Collect your ingredients, deseed your pomegranate.
  • Mix your powdered sugar, cocoa, and salt in a large bowl.
  • Add the vanilla and mix in the egg whites until the batter is moist.
  • Add the chocolate chips and pomegranate seeds. Mix together.
  • Spoon your cookies (use a teaspoon! They’ll spread!) onto the parchment paper. Chill the dough for a few (5-10) minutes. Bake for 14 minutes at 350 degrees or until edges are crisy and the tops have cracked.
  • Eat them and be merry. For you are loved.


4 thoughts on “(Gluten-free) Double-chocolate Pomegranate Cookies

      1. I have a friend who drools at the word “bacon” so I chose to use it in the chocolate chip cookies, and I also made zucchini buttermilk biscuits with parmesan, cheddar and muenster cheese and Bacon, of course!!!

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