Why in the world is this the first time I’ve ever purchased a pomegranate? Why??
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.
Fortunately, the pomegranates were a breeze to seed! The underwater method is pretty well-known, and how-to videos are all over the internet. But for those of you who just want the quick & dirty description, here’s how to do it:
- Fill a large bowl with water.
- Cut the pomegranate in half end-to-end, then cut each half again in half.
- Submerge the pomegranate quarters in the bowl, then use your hands to pull the membraned off and nudge the seeds out. The seeds will fall to the bottom, and the pith with float to the top. Remove any large chunks of pith or skin to make it easier to see.
- Skim the pith off the top and throw away. Drain the seeds in a colander, then store in a bowl lined with a paper towel.
Ta-da! It takes about 7 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!
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. 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. 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?
Cookies! With chocolate and oatmeal. And of course they’re vegan, because that’s my favorite way to bake. But then 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! The little pomegranate 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. 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!
If you make these cookies and LOVE them, share it with your friends! Tag me @myCAroots on Instagram, Facebook, or Twitter – I love to see what you make!
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!
15 minPrep Time
12 minCook Time
27 minTotal Time
- 2 Tbsp 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 white granulated sugar
- 1/4 cup brown sugar
- 1 Tbsp vanilla extract
- 2 cups rolled oats, gluten free if necessary
- 1/2 cup chocolate chips, vegan if necessary
- 3/4 cup pomegranate seeds (see de-seeding instructions above!)
- Turn the oven on to 350F and line a baking sheet with a piece of parchment or grease well.
- Combine the ground flax seed and the water in a small bowl and set aside to thicken.
- Mix the flours, xanthan gum, baking powder and soda, salt, and cinnamon together in a medium bowl.
- 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.
- 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.
- 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!