Chocolate and Pomegranate Oatmeal Cookies (Vegan & Gluten Free)

Why in the world is this the first time I’ve ever purchased a pomegranate? Why??

Oblique view of a batch of Vegan and Gluten-Free Chocolate and Pomegranate Oatmeal Cookies on a white, ceramic plate.

Most likely because, as happened at the farmer’s market, AJ tells me “don’t do it! You’ll be such a grump trying to get all the seeds out!” Well, I normally listen, but not this time. I think I give him a sarcastic remark somewhere along the lines of, Well, if that happens, I’ll just have you seed it! And away I walked with my 50¢ pomegranates and AJ sighing behind me.

Oblique view of a clear glass mixing bowl full of cookie dough.

Fortunately, the pomegranates were a breeze to seed, thanks to Foodal’s tutorial on how to prep them!

Ta-da! It took less than 10 minutes to seed one if you are inexperienced like I am, probably much less time if you’ve done it a bunch. The best part is that there is no staining of hands or clothing. Win!

A top down view of a batch of vegan and gluten-free Chocolate & Pomegranate Oatmeal Cookies on a cooling rack.

The next task was the eating. Inexperienced me thought that one small pomegranate couldn’t possibly be enough, because there couldn’t possibly be that many seeds in there. So, I got two and seeded them both at the same time.

Low oblique view of a white, ceramic plate with a batch of Vegan and Gluten-Free Chocolate and Pomegranate Oatmeal Cookies.

Well, unbeknownst to me, those things are just chock full of the little seeds! Every nook and cranny in there is filled with seeds, with just a very thin membrane separating the layers. I ended up with wayyy more seeds than I possibly knew what to do with.

Top down view of a mason jar full of almond milk with a batch of cookie slightly into the frame at the top.

I took them out into the garage where AJ was working and snacked on them until I felt like I might get sick, then stuck them in the fridge until I could think of how to use them. And what did I think of?

A human hand dunks a chocolate chip and pomegranate seed cookie into a glass of vegan almond milk.

Cookies! With chocolate and oatmeal. And of course they’re vegan, because that’s my favorite way to bake. We love our oatmeal cookies, especially ones full of crunchy things, like coconut pecan cowboys.

But, I also decided I would make them gluten-free, because I’m always up for a good challenge! Thus, these cookies were born – and I am stoked!

A human had dunks a portion of a cookie onto a glass of almond milk. A bite has been taken out of the cookie and the remainder of the batch is on a plate in the background.

The little seeds are like little crunchy surprises in what is otherwise just a great chocolate oatmeal cookie. They are fluffy and dense, with enough sweetness to make them feel decadent.

Close up of a batch of Vegan and Gluten-Free Chocolate and Pomegranate Oatmeal Cookies on a white plate with a glass of almond milk in the background.

The only fat comes from coconut oil, which also keeps them from feeling too heavy. In short, they are quite delicious! And if you dare, give them a good dunk in a glass of almond milk – or whatever milk you prefer!

Print

Chocolate and Pomegranate Oatmeal Cookies (Vegan & Gluten Free)


  • Author: Raquel Smith
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 minutes
  • Yield: 20 cookies 1x

Description

A delicious and hearty cookie recipe with chocolate chips, pomegranate seeds, and plenty of rolled oats. Gluten-free and vegan, these are the perfect cookies for everyone!


Scale

Ingredients

  • 2 Tbsp ground flax seed
  • 5 Tbsp water
  • 1 cup sorghum flour
  • 1/4 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup melted coconut oil
  • 1/4 cup almond milk
  • 3/4 cup vegan granulated sugar or coconut sugar
  • 1/4 cup light brown sugar
  • 1 Tbsp pure vanilla extract
  • 2 cups gluten-free rolled oats
  • 1/2 cup vegan chocolate chips
  • 3/4 cup pomegranate seeds (see de-seeding instructions above!)

Instructions

  1. Turn the oven or a countertop convection toaster oven on to 350F and line a baking sheet with a piece of parchment, a Silpat type silicone liner, or grease well.
  2. Combine the ground flax seed and the water in a small bowl to make a flax egg, and set aside to thicken.
  3. Mix the flours, xanthan gum, baking powder and soda, salt, and cinnamon together in a medium bowl.
  4. Melt the coconut, then add to a large bowl with the sugars. Whisk until well combined, then add the almond milk, vanilla, and flax seed mixture and mix well. Add the dry ingredients and mix until smooth.
  5. Add the oats and chocolate chips and stir with a large spoon until evenly distributed. Add the pomegranate seeds and gently fold them into the batter.
  6. Drop the batter in large 2 Tbsp mounds onto the parchment-covered baking sheet spaced 2 inches apart. Flatten the top gently, then bake for 12-13 minutes, until just barely starting to turn golden on the underside. Let cool for a couple minutes on the pan, then transfer to a wire cooling rack and start the next batch, if necessary. Enjoy!

  • Category: Cookies
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: chocolate chips, pomegranate, oatmeal, cookies, vegan, gluten-free

If you loved these cookies as much as I did, let us know in the comments below and please give it a rating! And try our monster cookies, another gluten-free, chocolaty, oat-based sweet!

If this pomegranate recipe tickled your tummy, then these might be for you:

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on October 14th, 2014. Last updated: December 28, 2019 at 6:41 am.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Related Posts
Filter by
Post Page
Desserts Cakes Coffee Recipes Valentine's Day Breakfast and Brunch Family Friendly Beverages Smoothies Cookies Gluten Free Christmas Winter Vegan Vegetarian Snacks Cupcakes Breads Quick Breads Ice Cream Summer
Sort by
Horizontal image of a molten cocoa desserts on blue and white plates.

Warm Coffee-Infused Chocolate Cakes

2020-02-02 15:10:41
meghanbassett

24

Horizontal image of a glass mug with a cacao smoothie and straw next to whole bananas and chocolate pieces.

Healthy Chocolate Banana Kefir Smoothie

2020-01-17 16:25:49
kellimcgrane

24

Horizontal image of three round mounded chocolate cookies with cracks in the outside, on a gray slate surface with scattered pieces of coconut, with a white ceramic pedestal cake server and a glass bottle of milk in the background.

Gluten-Free Nutty Chocolate Coconut Cookies

2019-12-18 19:24:49
meghanbassett

24

Horizontal image of two clear glass mugs with handles, filled with homemade hot chocolate, on a gray surface with scattered pieces of a dark chocolate bar, whole roasted chestnuts, and mini marshmallows, with a white kitchen towel with red trim in the background in soft focus.

Warm Up with a Mug of Chestnut Hot Chocolate

2019-12-10 19:30:54
kendallvanderslice

24

Horizontal image of a blue ceramic bowl with two handles and an orange rim, filled with homemade energy balls, on a white background with scattered oats, dates, and nuts in soft focus.

No-Bake Chocolate Energy Balls for Snacking

2019-11-13 17:41:53
kellimcgrane

24

Horizontal image of cupcakes with blue liners on a marble stand surrounded by mini candies.

Double Chocolate Cupcakes with Vanilla Frosting

2019-10-02 19:42:18
nikkicervone

24

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.