These cookies are a combination of tart pomegranate seeds, sweetened peanut butter, and a heavenly homemade chocolate drizzle. They're a new way to enjoy gluten-free cookies, made flourless through the power of ground-up peanuts and flaxseeds!

Pomegranate Peanut Flour Cookies With a Chocolate Drizzle [Vegan, Gluten-Free]




For the Cookies:

  • 1 1/2 cups ground roasted and unsalted peanuts
  • 1/2 teaspoon baking powder
  • 1/3 cup additive-free peanut butter
  • 1/4 teaspoon salt (adjust saltiness based on your taste preference)
  • 2 tablespoons agave nectar
  • 1 flax egg (1 tablespoon water,  2 1/2 tablespoons ground flaxseeds)
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 cup pomegranate seeds

For the Chocolate Drizzle:


To Make the Cookies:

  1. Preheat oven to 375°F.
  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 1 1/2 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 pomegranate seeds 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 350°F.
  8. Bake for 10-15 minutes, until cookie base has browned.

To Make the Chocolate Drizzle:

  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.


Store in an airtight container. If they lose their crispiness pop them in a toaster oven to freshen.


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