* Very much tweaked from the original recipe here -

http://www.dietitiandebbie.com/2015.....flour-cookies/

Total time

30 mins


Author: Deborah Davis

Recipe type: Dessert

Cuisine: Gluten Free

Serves: ~20 Cookies

* optional / my tweaks

Ingredients

1½ cup almond flour
½ teaspoon baking powder
1 teaspoon baking soda*
Dash of salt
⅓ cup brown sugar
4 tablespoons butter, softened
1 egg
1 teaspoon vanilla
1/2 capful almond extract*
¼ cup unsweetened coconut flakes
⅓ cup pomegranate seeds
2 ounces chopped dark chocolate (used semisweet choco. chips)
1/4 cup unsweetened cocoa powder*
2 - 2 1/2 tablespoons water*


Instructions

1. In a small bowl, whisk together the almond flour, baking powder, baking soda and salt.

2. In a large mixing bowl, beat the brown sugar and butter together. Add the egg and vanilla and mix until incorporated.

3. With the mixer running, slowly add the almond flour mixture

4. Stir in the dark chocolate, coconut flakes, and pomegranate seeds. Add in the 1/4 cup cocoa powder - if the mix is still too grainy/floury (and it sure will be) add in at least 2 tablespoons water or until you get a moister batter.

5. Cover and chill for 1-2 hours or overnight.

6. When ready to bake, preheat the oven to 350 degrees. Roll dough into 1" balls, place on a baking sheet, and press down slightly on each to flatten a bit. Bake for 10-12 minutes or until lightly browned. (I did 15, slow oven is slow)

7. Leave cookies on the baking sheet for another 10 minutes to cool until transferring them to another container.

Serve and om nom nom :P