Black & White Chocolate Pomegranate cookies are a delicious treat for a cold winter day! I made these gluten-free from a Double Dark Chocolate Pomegranate Cookies recipe, subbing some of the dark chocolate chips for white chocolate. If you can't find pomegranate arils in your area, I think dried cranberries would be a great substitute!
Black & White Chocolate Pomegranate Cookies (Gluten-Free)
Makes 2-3 dozen
Ingredients:
1 cup of butter (2 sticks)
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
½ cup milk
½ cup tapioca flour
¾ cup brown rice flour
¼ cup coconut flour
½ cup quinoa flour
¾ cup cocoa powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon xanthan gum
1 cup dark chocolate chips
1 cup white chocolate chips
1 cup pomegranate arils
Directions: Preheat the oven to 350°F. Cream together the butter, sugar, brown sugar, eggs and vanilla, beating the mixture on medium-high for a full 3 minutes. In a separate bowl mix together the tapioca starch, brown rice flour, coconut flour, quinoa flour, cocoa powder, baking soda, salt and xanthan gum. Add the flour mixture and milk to the butter mixture and mix well. Add the pomegranate arils and chocolate chips and mix briefly to incorporate everything. It's ok if a few seeds burst! Refrigerate dough for about thirty minutes, to make it easier to roll. Roll the dough into small balls and bake on a prepared cookie sheet (lined with parchment paper or a Silpat mat) for 12 - 15 minutes. Allow to cool for 5 minutes before removing from cookie sheet.
Adapted from Double Dark Chocolate Pomegranate Cookies from MADE.
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