Peanut butter and jelly? Yawn. It's all about almond butter and pomegranate now.
Since when, you might be asking? Um, well, since I received the biggest shipment ever of pomegranates and pomegranates. It was a free shipment from POM Wonderful. I thought that they were going to send me, like, six pomegranates.
Nope--they sent me like 20, plus a ton of arils. Basically, Everything's all about pomegranate right now. By everything I mean every recipe, every housewarming gift I offer, every morsel that passes through my mouth: it somehow involves pomegranate. And it's been fairly pleasurable. I have used them in tacos, I have given them to professional photographers, I have written about how to cut and de-seed a pomegranate, I have eaten more pomegranate than I've ever eaten in my life.
Oh, and I also made cookies. Not just any cookies. The easiest but best type of cookies: the type that come together in minutes, and the ingredients are really just things that you probably already have on hand anyway.
This is an adaptation of my 3-ingredient almond butter cookies from Craftsy. In this version, it's a little augmented: instead of just three ingredients, I've added an honorary fourth: pomegranate.
The arils look like little gems on top of the cookies, and they add a pleasing tart flavor to the rich-sweet almond butter cookies.
It's a simple addition, but a good one. I vote that almond butter and pomegranate should be an Official Thing, starting right here and now.
Go ahead! Give it a try. Oh, and if you're living la vida gluten-free, lucky you: these are naturally grain and gluten-free. They're really like little mini almond butter souffles.
4 ingredient almond butter pomegranate cookies
Makes about sixteen 2" cookies
- about 16 teaspoons of pomegranate arils
- ½ cup almond butter
- 1 large egg, room temperature
- 2 tablespoons sugar
Scatter the arils on a sheet of paper towel. Use a second paper towel to blot them dry. This will keep them clean and from making your cookies gummy.
Position a rack in the middle position of your oven, and preheat the oven to 300 F. Prepare a cookie sheet by lining it with parchment paper or a silicone mat.
In a large bowl, combine all of the ingredients together. They will come together into a decidedly batter-like mixture: thick, but still quite soft.
Spoon teaspoonfuls of batter on to your prepared baking sheet, with a little space around each cookie to accommodate some spreading. You can use the back of the spoon to smooth the batter into a more pleasing circle shape, but don't spread it too thin.
Sprinkle a few arils on top of each cookie.
Bake for 6-8 minutes, or for as long as it takes for the cookies to appear "set". This can depend on your oven and your altitude. I baked this particular batch at high altitude so they took a little longer, but I am including the instructions I used for the almond butter cookies I baked in North Carolina. Just keep on checking them til they're done, ok?
Remove from the oven; let the cookies cool on the sheet for a while before transferring the entire parchment sheet to a wire rack so they can cool completely.