It’s December, which means that by default, it’s cookie month. But the reality is that it’s cookie month every month in my household. Because who doesn’t love a little bite of heaven on the regular? Or in my case, daily.
Today’s cookies are inspired by the sad package of pomegranates that I picked up at Trader Joe’s last week, and the new shipment of Enjoy Life Foods dairy free chocolate chips that arrived on my doorstep (the most exciting package to come home to). Frustrated by the lack of a recipe combining the two, I set out to create my own.
The trick to this recipe, just like in my Life Changing Chocolate Chip Tahini Cookies, is in refrigerating the dough, then adding the egg and baking soda, and then baking them. The other trick is to slightly undercook them. Don’t worry, the egg will be fully cooked, but the cookies won’t be.
Also, the recipe calls for butter. Unless you are vegan or allergic to butter, don’t omit it. Just make sure to buy pasture raised butter, both for taste and quality. You can substitute the butter for applesauce (see ratio difference below). And if you are avoiding eggs, just substitute the egg for one flax egg. Easy peasy. Just don’t expect yours to look exactly like my picture.
For this recipe (and many others), I used the dairy free mini chocolate chips from Enjoy Life Foods. You can, of course, use any chocolate you’d like, but I find that these are perfectly melty, and I love that they are allergy friendly and made with clean ingredients.
Okay, let’s get right to this recipe, I know that’s what y’all came here for, so I won’t make you read a (boring) saga of my life.
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!