Tahini & Pomegranate Almond Cookies

Tahini & Pomegranate Almond Cookies

I’m not sure why the heck it took me 7 years of blogging about natural foods (that’s 7 holiday seasons) to think of using pomegranates to decorate cookies. Of course, I’ve used them atop Christmas crostini and even holiday hummus, but come on Jeanine, it’s December and what we really need are cookies! These tahini almond cookies are such yummy little treats… they also happen to be vegan and gluten free.

Tahini & Pomegranate Almond Cookies

For this post, we’re partnering, once again, with POM Wonderful because if I haven’t stated it enough on this blog over the years – we think pomegranates ARE wonderful! 🙂 Those cute little POM POMS arils bring such a sweet pop of flavor, plus who doesn’t love a little antioxidant boost by way of dessert?

This cookie dough is made with almond flour as the base, tahini as the binder, and maple syrup as the sweetener. To enhance the almond I used almond extract instead of the vanilla that I would normally use. And to make them extra nice, I spiced them with cinnamon, cardamom, and ginger. These flavors are so lovely with the nutty tahini.

Tahini & Pomegranate Almond Cookies Tahini & Pomegranate Almond Cookies

This is a super easy one-bowl recipe. Just mix the dough, scoop them, and lightly flatten them (they won’t spread too much in the oven).

Tahini & Pomegranate Almond Cookies

And decorate them! I can’t get over the little ruby red gems. These make me so happy!

Tahini & Pomegranate Almond Cookies

POM POMS (POM Wonderful’s brand of arils, or seeds, derived from fresh pomegranates), are available now through January in convenient 4.3 and 8-ounce packs. Find them in the cut fruit produce section of most grocery stores.

These cookies freeze well. Make an extra batch (pictured are 2 batches), and freeze any that you might have leftover. Or better yet, bring them to a holiday cookie swap to share.

Tahini & Pomegranate Almond Cookies

5.0 from 1 reviews
Tahini & Pomegranate Almond Cookies
 
Deliciously spiced with cinnamon, cardamom and ginger, these Tahini & Pomegranate Almond Cookies are the perfect Christmas cookie! Vegan & Gluten Free.
Author:
Ingredients
  • ¾ cup tahini*
  • ½ cup maple syrup
  • 1 teaspoon almond extract
  • 2 cups almond flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup pomegranate arils
Instructions
  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the tahini, maple syrup, and almond extract until smooth. Add the almond flour and sprinkle the cinnamon, cardamom, ginger, baking powder, and salt evenly over the mixture. Use a spatula or wood spoon to stir until well combined.
  3. Use a 2-tablespoon cookie scoop to scoop the dough and use your hands to roll it into balls. Place them on the baking sheet and press down to flatten slightly. Sprinkle with pomegranates and bake for 15 to 17 minutes or until lightly browned. Cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
*Make sure your tahini is smooth (as pictured), and not dry or chunky.

Note: I made two batches of cookies for these photos - they freeze well so I love having extra around!

Special thanks to POM Wonderful for partnering on this post!


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

9 comments

  1. penny parks on said:

    I never thought to make cookies like this I think I might make this recipe for Christmas dinner.

  2. Shay on said:

    These cookies look amazing! In your ingredients list you call for almond extract, but in your written instructions you call for vanilla. Which one did you end up using?

    • Thank you for pointing that out – fixed! They were good with vanilla, but they were extra special with almond 🙂

  3. Donna from seasonshealings.com on said:

    These looks so nice. I love the idea of using pomegranate arils in the cookies. They look so cute.

  4. Joyce Shapiro on said:

    This is a wonderful recipe! I just made them – and while no pomegranate in the house I did have cocoa nibs – chewy cookie with wonderful flavoring. A no guilt treat – amazing that no egg, oil (other than from tahini), or processed sugar – YEAH! Husband who is not a cookie fan, has already had 3!!!!
    Thank you for sharing!
    Joyce

  5. Natalie from lilcookie.com on said:

    These cookies look so delicious and perfect for Christmas!

  6. Ada Orie on said:

    These cookies look so good. I like your pictures and straight to the point instructions.

  7. Gaby Dalkin on said:

    These cookies are picture perfect!

  8. Deb on said:

    This might be best cookie (and cookie dough!!) I’ve ever eaten…..not exaggerating!

    They are scrumptious!! And very holiday!

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