Tahini & Pomegranate Almond Cookies

Meet my new favorite Christmas cookie. Warmly spiced & dotted with pomegranate, these tahini almond cookies are perfect for the holidays.

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

4.8 from 5 reviews
Tahini & Pomegranate Almond Cookies
 
These tahini almond cookies are the perfect Christmas cookie! They're spiced with cinnamon, cardamom and ginger and they happen to be vegan & gluten free.
Author:
Ingredients
  • ¾ cup tahini*
  • ½ cup maple syrup
  • ½ teaspoon almond extract or 1 teaspoon vanilla 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!

26 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. penny parks
    12.06.2018

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

  2. Shay
    12.06.2018

    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?

    • Jeanine Donofrio
      12.06.2018

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

  3. Donna from seasonshealings.com
    12.06.2018

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

  4. Joyce Shapiro
    12.06.2018

    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
    12.07.2018

    These cookies look so delicious and perfect for Christmas!

  6. Ada Orie
    12.07.2018

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

  7. Gaby Dalkin
    12.07.2018

    These cookies are picture perfect!

  8. Deb
    12.09.2018

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

    They are scrumptious!! And very holiday!

    • Jeanine Donofrio
      12.15.2018

      I’m so glad you loved them, Deb!!

  9. Lucy
    12.11.2018

    Made these tonight — very easy and delicious! I love the sophisticated, not overly sweet flavor. Froze most of them to serve over the holidays as part of an array of cookies. They’re beautiful!

    • Jeanine Donofrio
      12.12.2018

      Hi Lucy, I’m so glad you loved them!

  10. Megan
    12.13.2018

    I’ve never heard about tahini cookies but they sound amazing.

  11. chahinez tabet aoul
    12.13.2018

    I just made a tahini cookie recipe https://lifestyleofafoodie.com/2018/11/26/the-best-gluten-free-vegan-tahini-sesame-seed-cookie-youve-ever-had/ but have never thought of putting pomegranates on cookies ever!!

    I also have a quick question or remark should I say… Last week I purchased the specific brand of pomegranates that you have on your photo but it had a weird smell and aftertaste.. It resembled nail polish remover which was a little alarming. I even made sure to check if it was expired, but it wasn’t… Any thoughts about this !?

    • Jeanine Donofrio
      12.13.2018

      I’m not sure, I buy them all the time and they’ve always been great. Hope you like the cookies! Maybe contact your store.

  12. Sharon
    12.15.2018

    Delish- are they supposed to be so big? Only got 13 based on on 2T scoop. Think I’ll make them smaller next time- love the holiday look!

    • Jeanine Donofrio
      12.15.2018

      Hi Sharon, I’m glad you loved them! I did a flattened 2-tablespoon scoop and mine were somewhat small, I got about 15-16 cookies per batch. I think they could be any size, just adjust the baking time a tad!

  13. Sarah
    12.16.2018

    An entire teaspoon of almond extract seems like a lot for a batch this size, like it would just overwhelm everything. Is that the amount you used?

    • Jeanine Donofrio
      12.16.2018

      ooh, you’re right, I used 1 teaspoon when I was testing these with vanilla, and 1/2 teaspoon when I decided to go with almond extract. Fixing that!

  14. sera from brokensaucer.blogspot.com
    12.17.2018

    I think I’m going to have to make these cookies tonight! A christmas cookie that doesn’t take hours? Yes! Pomegranates? Yes!

  15. Evelyn
    12.23.2018

    I made these cookies as a test as I would like to have a treat on Christmas for a family member who cannot eat wheat. We liked them but thought the pomegranate served only to look pretty. My husband wants me to make them without the pomegranate, which I am going to do tomorrow for Christmas. I wonder if I should have cooked them longer because they were lightly crispy on the outside and soft on the inside but got totally mushy overnight. My husband LOVED them on day one, but not on day two.

  16. Jeanine Donofrio
    12.23.2018

    We liked the soft texture, but you could definitely cook them longer to get the bottoms more browned. Overnight – try covering them loosely on a plate with foil (and not sealing them in airtight container). You could also pop them in the oven again on day 2 just to toast the bottoms a little bit. Since there’s no regular flour, they won’t overcook. Hope that helps!

  17. Peggy
    01.08.2019

    These cookies are everything! Thank you!

    • Jeanine Donofrio
      01.10.2019

      I’m so glad you loved them!

  18. Annette
    03.23.2019

    Can the almond flour be substituted with AP flour?

    • Jeanine Donofrio
      03.26.2019

      I haven’t tried – it’s not quite the same, so I think the ratios in the recipe would have to be tweaked.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.