Ingredients

The following ingredients have 12 Servings
  • 2 cups pomegranate seeds/arils ((fresh/frozen))
  • 1 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 medium bananas
  • 1 tsp walnut/olive oil
  • 1 tbsp vanilla extract
  • 1 cup unsweetened coconut milk ((tetra pack))
  • 1/4 cup vegan/dairy free chocolate chips
  • 1/8 cup pomegranate seeds/arils ((to garnish))

Instruction

  • Preheat oven at 375 degree Fahrenheit and prepare a cookie sheet with a greased liner.
  • In a food processor grind pomegranate seeds as smooth as possible. Strain the juice in a bowl with the help of a fine strainer. Keep it aside.
  • In a mixing bowl combine coconut flour, salt and baking powder and mix very well with a spoon.
  • In a food processor combine bananas, oil and vanilla extract and puree smooth.
  • Now pour the pomegranate juice, banana puree and milk into the dry ingredients and mix very well until smooth and thick batter like dough.
  • Lastly, fold in chocolate chips and mix again with a spoon.
  • Now take 1 tbsp. of the batter between your palms and make a smooth ball. Lightly press the ball with your palm and gently place it on the prepared cookie sheet. Repeat this process for the rest of the dough and sprinkle pomegranate seeds on the cookies.
  • Place the cookie sheet in the middle rack of the oven and bake for 40 minutes. Turn off the oven and let it stand in the warm oven for another 2 minutes for the cookies to settle.
  • Take it out of the oven and let it cool and serve. Leftover cookies can be stored in an air tight container in the refrigerator.