What is a flax egg and how do I make it?

A flax egg is a vegan egg substitute made by combining 1 tablespoon of water with 2 1/2 tablespoons of ground flaxseeds, allowing it to sit until it thickens.

Can I substitute the pomegranate seeds with another fruit?

While pomegranate seeds add a unique tartness and texture, you could experiment with other small, firm fruits like dried cranberries or chopped dried cherries, though the flavor profile would change.

How do I get the chocolate drizzle to set properly?

The chocolate drizzle is made with chocolate chips and coconut oil. It will firm up as it cools, especially if the cookies are allowed to cool completely before drizzling, or if briefly refrigerated.

How should I store these Pomegranate Peanut Flour Cookies?

Store the baked cookies in an airtight container at room temperature for a few days, or in the refrigerator to extend their freshness.

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

KG By: Kathryn Geyer

Author Bio

Hello, I'm Kathryn. Writer, photographer, and recipe creator over at The Scratch Artist where you will find... Read More

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A plate of round, golden-brown Pomegranate Peanut Flour Cookies, each flattened and generously drizzled with dark chocolate, showcasing vibrant red pomegranate seeds.

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Discover more recipes with these ingredients

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

Dairy Free

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!

Ingredients You Need for 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:

A handful of chocolate chips
A scoop of coconut oil

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

To Make the Cookies:

Preheat oven to 375°F.
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.
Combine all of the wet and all of the dry ingredients separately, then mix them together.
Add pomegranate seeds to dough and mix well.
Using a cookie dough scoop or two teaspoons measure out 12 cookie balls onto a baking sheet.
Using the palm of your hand, gently flatten each cookie.
Place cookies in oven and reduce oven temperature to 350°F.
Bake for 10-15 minutes, until cookie base has browned.

To Make the Chocolate Drizzle:

Melt chocolate chips and coconut oil in microwave in 30-second intervals until melted.
Dip the tines of a fork into the melted chocolate and drizzle over baked cookies in a zigzag pattern.