I read this recipe at MADE recently and realized that pomegranates are in season here, too. With a few modifications to make the cookies gluten-free and to allow for local supplies, these cookies were a success in our house.
Here is the recipe as I modified it. If you live in the United States or another country were basic ingredients are easily found, or if by chance you stumbled upon this blog but you are not gluten-free, you can read the original recipe at MADE .
2 cups Pamela's Baking and Pancake Mix
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup butter (or half cup butter and half cup shortening, if shortening is available to you)
3/4 cup castor sugar (a finely ground white granulated sugar)
3/4 cup demerara sugar (a brown sugar substitute here that I really like -- it has more of a burnt sugar flavor and the large granules provide a nice texture)
1 teaspoon vanilla extract (I horde this stuff and buy it whenever I'm in an extract-selling country to bring back with me)
2 1/2 cups chocolate chips (or if you're like me and are unsatisfied with your local chocolate chip selection, chop up some chocolate bars; I chopped four 80-gram bars)
1 cup pomegranate arils, or seeds (you can slice a pomegranate in half and whack at it with a wooden spoon to get the arils out)
Do the standard cookie-backing stuff.
Preheat the oven to 350 F / 180 C.
In one bowl blend together the baking mix, cocoa powder, and salt.
In another bowl, cream the butter then add the sugars, eggs, and vanilla. Add the dry ingredients to the butter and sugar mixture. Then add the chocolate chips and pomegranate.
Drop by rounded teaspoonfuls onto a baking sheet. I like to line my sheets with parchment paper. Bake the cookies for 8 to 10 minutes then allow them to cool on a wire rack for as long as you can keep your family's paws off of them.
If any play group moms are reading this, I froze half the dough and will be making a fresh batch for brunch on Friday.
There were a few shady moments were I wasn't certain these cookies would be completed. I didn't soften enough butter at first and when I grabbed my second box out of the fridge, I opened it up to find mold! I'd never even heard of mold on butter. Of course India could provide that experience for me. We had a small bit of table butter, which has salt in it, but I added it to my unsalted cooking butter in order to save Mike a nighttime walk to the local grocery, which probably wouldn't have had unsalted butter anyway. The cookies turned out not to be too salty, as I feared, but perfectly salted for the chocolate and pomegranate.
I was also dancing around on a cruddy floor. When I was pulling sugar out of the cupboard I was so relieved Muffin was distracted and not trying to help me that I didn't notice at first what distracted her. She'd dumped a box of loose-leaf tea onto the floor and was having fun walking on it in her bare feet. I have yet to get it all swept up. I am not having as much fun stepping on it in my bare feet.
Earlier in the day Muffin had a glue incident. The tea leaves were not spilled anywhere near the faint glue spot still on the floor.
I forgot about all of that when I started eating cookies.
I couldn't get a good photo of the cookies, but if this isn't a good endorsement, I don't know what is
It's cookies like this that have encouraged me to join the Holiday Bootie Buster Challenge . I run to eat baked goods. At least these cookies have vitamins and antioxidants, right, due to the pomegranates? There's still time to sign up for HBBC. Come join me!