Orange Pomegranate Oatmeal Chocolate Chip Cookies
Yield: 18 servings
Prep: 10 minutes
Cook: 15 minutes
Additional Time: 30 minutes
Total: 55 minutes
Ingredients:
1 cup all-purpose flour, *see note for gluten-free
1/2 cup oat flour
2/3 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsalted butter, room temperature
2/3 cup lightly packed brown sugar
1 egg
zest of 1 orange
1 1/2 teaspoons vanilla extract
1/4 teaspoon orange extract, optional, but adds tothe orange flavor
3/4 cup chocolate chips
2/3 cup pomegranate arils
Directions:
Combine flours, oats, baking powder, baking soda, and salt in a medium bowl.
With a hand-mixer in a large bowl, beat butter and sugar together on high speed until light and creamy, about 2 minutes.
Add the egg, orange zest, and extracts, and beat again until thoroughly incorporated.
Add the dry ingredients to the wet and stir until just combined. Gently fold in the chocolate chips and pomegranate arils until combined.
Refrigerate dough for 30 minutes.
During the last 10 minutes of refrigeration, preheat oven to 375°F and line 2 baking sheets with parchment paper.
Spoon the dough out (about 2 tablespoons each) onto the baking sheets, leaving about 2 inches of space between each.
Bake for 12-15 minutes (I did 14 minutes, rotating sheets halfway through baking) until edges just start to turn golden brown but middles are still somewhat soft.
Remove from oven and let cool on baking sheet for 1-2 minutes before transferring the cookies to a cooling rack.
Notes:
*You can substitute a gluten-free flour blend to keep these gluten-free. I like using Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
Nutritional Facts:
Serving: 1SERVINGCalories: 125kcalCarbohydrates: 23gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 11mgSodium: 87mgFiber: 2gSugar: 12g
Nutrition information is automatically calculated, so it should only be used as an approximation.
Recipe courtesy of Running to the Kitchen.com
