I have maybe mentioned once or twice, that I have been baking up a storm all week! (See my 40 Minute Honey Wheat Rolls and Skillet Cornbread). And now I have these oatmeal cookies. It is holiday season baking season after all, but I have different motives. You see, it is bloody freezing around here! We are very lucky, and have central heating, but my husband is so opposed to using it, that it is verging on the ridiculous.
Hubby grew up with a mom that apparently did not let them put the heating on. This was even when they were living in New Jersey, in snow season. Apparently they were the silly Australians wearing shorts out in the snow, and if they were cold at home, they just wore their snow jackets. I am not sure that I completely believe it, but apparently this is how it went down.
Personally, I hate being cold. Don’t get me wrong, I have done my time. I spent years as a ‘broke uni student’, living in the dodgiest house in Sandy Bay. We had big gaps under the door, rats living in the sun room, and snowy gusts of wind coming down from the nearby mountain all winter. There was no heating in the house, and no money for space heaters, so my housemate and I would spend all winter walking around with beanies, sweaters and blankets attached to us. We would have a ridiculous amount of tea every day, mainly as a warming device, and on extra cold days, we would head to the local pub to hang out in front of the fire.
So…cookies. Dark Chocolate, Pecan and Pomegranate Oatmeal Cookies to be exact. I have been waging a war against the low setting on the thermostat by baking lots of cookies and bread (which I have just realised probably just spurs on my husband’s refusal to tamper with the temperature).
These little gems are studded with little bursts of pomegranate, melty dark chocolate and crunchy pecans. They are delicious, and a healthier alternative for all the cookies floating around at this time of the year. Plus, they come packed with oats, so they are a great way to get a full feeling in your belly during snack time. Enjoy
- 1/2 cup softened coconut oil
- 2/3 cup coconut sugar
- 1/2 tsp pure vanilla extract
- 1 large egg
- 3/4 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 cup dark chocolate chopped into chunks
- 1/4 cup pomegranate arils
- 1/4 cup pecans chopped
- 1 cup rolled oats
Add the coconut oil, coconut sugar, vanilla extract and egg to a large mixing bowl. Cream them together until as smooth as possible
In a separate bowl, whisk together the flour, baking soda, cinnamon, and ½ tsp of sea salt
Stir the flour mixture and the coconut oil/sugar mixture together until just combined. Add in the oats, chocolate chunks, pomegranate arils and pecans. Mix well
Scoop tablespoon sized balls of the batter onto a baking tray lined with parchment paper (you should get about 16). Pop the tray with the cookies into the fridge/freezer for about 20 minutes. This will make them crispier when baked
Whilst the cookies are in the freezer, pre-heat the oven to 350F
Pop the cookies into the oven and bake the cookies for about 14 minutes, until they are just beginning to look golden
Remove from the oven and let them sit on the baking sheet for five minutes, then transfer them to a wire rack to cool. Enjoy