• Serves: 15 people
  • Prep time: 15 minutes
  • Cooking time: 12 minutes
    • British

    Pomegranate & Chocolate Cookies

    Recipe Information

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    60g fresh pomegranate seeds – approx one pomegranate

    80g left over Easter Egg chocolate – broken into small chunks, dark, white or milk – or a mixture of different colours

    115g salted butter – at room temperature

    180g plain flour

    1 x medium egg

    80g light brown soft sugar

    80g caster sugar

    80g instant porridge oats

    ½ tsp bicarbonate soda

    1 x tsp vanilla essence

    Pinch salt


    In a large bowl mix the sugars, flour, oats, bicarbonate soda and salt

    Cut the butter into small pieces and rub into the flour mixture

    Then add the pomegranate seeds and the broken chocolate

    In another bowl whisk the egg with the vanilla essence

    Add this to the mix and stir well to combine

    Take a few spoonful’s of the mixture, about 40g, and roll into balls

    Place them on a lightly greased baking trays, and flatten to make rounds, give them room to spread during baking

    Bake for 10-12 minutes or until lightly browned

    Allow to cool on the baking trays

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