Honey Oatmeal Pomegranate Cookies
If you're a regular to this blog, you probably have noticed that I post to the blog every Monday, Wednesday, and Friday.
But today is Tuesday. And I'm posting to the blog today. And I'll tell you why. It's because Rosh Hashanah, the holiday celebrating the beginning of the Jewish year, starts tomorrow night. And if I posted this recipe tomorrow, it would be too close to the holiday and you might not have seen the recipe in time to make it for Rosh Hashanah. So I'm posting it today. Now.
Now you know.
A honey cookie/cake is a classic for Rosh Hashanah. So are desserts with apples in 'em. I posted honey apple muffins last week. Which covered both the honey and the apple aspects.
But today we're dealing with another Rosh Hashanah fruit: pomegranates. But also honey, again. Because I'm of the opinion that one can never have too many honey cookies.
I decided to put a twist on the classic honey cookie by adding in oats for an earthy, hearty kick, and pomegranate seeds, for a unique, juicy, tart kick. But really, if I'm being totally honest, I mainly just added the pomegranate seeds because they work so well for Rosh Hashanah, and not so much for the added flavor or crunch.
You cannot deny, however, that the pomegranate seeds also work to beautify the cookies quite nicely. This, you cannot deny.
Did I mention that these honey oatmeal pomegranate cookies are dairy free? Because they are.
Meaning this is a no-butter cookie recipe. Meaning these cookies contain coconut oil in place of butter. And coconut oil makes the cookies so soft and rich. And also easier to make, because since the coconut oil is melted, you don't have to get your electric mixture out to start creaming things.
All you'll need is a bowl and a spatula and a serviceable bicep. Feasible?
If you like honey cookies AND you like oatmeal cookies AND you also like pomegranate seeds, well. You're in for a treat.
A soft, gooey, rich, treat. A treat that's spiced with warm fall spices like cinnamon and ginger and nutmeg. A treat that takes minutes to whip up and a few minutes more to bake. A treat that'll stay soft for weeeeeeeks.
Oh, also, it's a treat that can make you and the people you share it with very, very happy. Just saying.
So, I'm gonna sign off here. But before I go. To those of you that celebrate the holiday, have a very wonderful Rosh Hashanah. And to those that don't, have a very wonderful time making and baking and eating these honey oatmeal pomegranate cookies. Because you don't need a special holiday or excuse to make these cookies.
Nope, no excuses necessary for making these soft, gooey, rich, earthy, hearty, spiced, easy, quick, dairy-free, unique honey oatmeal pomegranate cookies.
Honey Oatmeal Pomegranate Cookies
Yield: about 22 cookies
1/2 cup melted coconut oil*
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1/4 cup honey
1 1/4 cups packed flour
1 cup quick oats
1/2 teaspoon baking soda
3/4 teaspoon cinnamon powder
3/4 teaspoon ginger powder
1/4 teaspoon nutmeg powder
1/4 teaspoon salt
1/2 cup pomegranate seeds
Preheat oven to 350 F. Line a large baking sheet with parchment paper.
Melt coconut oil. Add to a large bowl and stir with the sugar. Whisk in the egg, vanilla extract, and honey until smooth.
Pour flour, oats, baking soda, and spices over wet ingredients and mix everything together until just combined.
Round medium pieces of dough between palms, forming balls, and space evenly onto baking sheet. Press a handful of pomegranate seeds onto the top of each cookie.
Place baking sheet into fridge until the dough is slightly hardened, about 20-40 minutes. (You can skip the chilling, but your cookies will be a bit flatter.)
Bake cookies for 9-11 minutes, or until the bottoms are golden brown and the tops are beginning to get golden. Let cookies sit and firm up on sheets for a few minutes before moving them.
*Note: use refined coconut oil if you don't want any coconut flavor in your cookies.