Today, I’m sharing a delicious cookie recipe for Double Chocolate Pomegranate Cookies Sweetened with Honey as part of the Houseful of Cookies Blog Hop! These amazing cookies are so good, chewy and rich! They’re also sweetened with honey instead of sugar but that doesn’t make them any less tasty. Get the ingredients and make these yummy cookies today.
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Double Chocolate Pomegranate Cookies
It’s the time of year when sweets prevail! I am a firm believer in most things in moderation, but that doesn’t mean that I don’t try to make recipes for sweets a little bit healthier. I’m getting more and more concerned about sugar. I’ve never been a sugar junkie, but most of my family members seem to be and I think it’s getting worse instead of better.
To make healthier sweet for them, I created this recipe for this double chocolate pomegranate cookies. Sweetened with local raw honey, the only refined sugar in it is found in the chocolate chips. I wasn’t sure how the honey would work out, but after trial and error, I’m convinced the honey is so much better than sugar ever would be in this recipe. These cookies are delicious!
Health Benefits in these Cookies
Raw, local honey is also super healthy. It’s also an antioxidant powerhouse and studies suggest that in comparison to sugar, honey may help lower triglycerides. And raw honey is an immune system boost too. Make sure you choose RAW HONEY over processed honey, though. Like most processed foods, conventional honey that you buy in the store has had most of its health benefits stripped out.
In addition to raw honey, I also added pomegranates to this recipe because they are currently in season and they pack a nutritious punch! Pomegranates are full of antioxidants – touted as the most powerful antioxidant of all fruits. They’re a good source of beta carotene and Vitamin C, and they help ward off cancer, fight arthritis, and also lower cholesterol and blood pressure too! Eat all the pomegranates, right?
Let’s make the double chocolate pomegranate cookies!
To start, cream honey, vanilla, and softened butter. If you’ve never creamed honey and butter, I think it creams similarly to butter and sugar. It’s a little bit harder to get the sticky honey out of the measuring cup, but if you spray the measuring cup with a little oil first, you won’t have any problem. Next, add flour, cocoa powder, baking soda, salt and mix until combined.
Finally, stir in chocolate chips and pomegranate arils (the little seeds in the fruit). Curious how to get the arils out of the pomegranates without making a huge mess? Read this post! Drop by rounded tablespoon on a baking sheet and bake for 15 – 18 minutes at 325. I recommend using a silpat for this recipe.
Supplies to make this recipe easier
- 1 cup butter
- 1 tsp vanilla
- 3/4 cup honey
- 2 large eggs
- 2 1/2 cups unbleached, all purpose flour
- Arilsof one large pomegranate
- 2 cups semi-sweet mini chocolate chips
- 2/3 cup unsweeted cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 325 degrees.
- Cream butter, honey, and vanilla with an electric mixer. Add eggs and beat until combined.
- Mix dry ingredients together.
- Fold wet ingredients into dry ingredients.
- Scoop rounded tablespoons onto a baking sheet lined with a silpat or parchment paper.
- Bake 12-15 minutes, or until they appear baked.
- Remove from oven, and let cool on pan for 5 minutes.
- Then remove to rack and let them cool entirely.
Amount Per Serving: Calories: 6054Total Fat: 309gCarbohydrates: 809gProtein: 87g
Looking for more delicious ways to eat pomegranates?
Houseful of Cookies Blog Hop
Want more cookie recipes? I hope you’ll check out all of these delicious recipes!
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Teachable Mommy – 3 Ingredient Peanut Butter Cookies
The Analytical Mommy – Favorite Lactation Cookie Recipe
The Biswolds – White Chocolate Chip Toffee Cookies
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