My favorite oatmeal cookies with a tropical superfood twist. Pomegranate powder, goji berries, shredded coconut and dark chocolate chips, these oatmeal cookies have crispy edges and a soft, chewy middle.
When I had a craving for oatmeal cookies this weekend, I found myself out of dried cherries which I love in oatmeal cookies – so I grabbed what I had – goji berries!
Turns out goji berries are excellent in cookies!
They are similar to raisins, but goji berries have a brighter flavor. You can use any dried fruit in this recipe, but I may have stumble upon something here!
Since I was already changing up my normal oatmeal cookie recipe, I grabbed pomegranate powder which I have on hand for smoothie making. I thought let’s try this in a cookie for a superfood boost. I kept on going with the substitutions – coconut oil instead of butter, coconut extract instead of vanilla and added shredded coconut.
And just like that a new cookie was born – fruity with a tropical coconut flavor.
TIP: When you add dried fruit to baked goods, you should always let them soak in warm water to plump them up. Then pat dry before using. You can thank Dorie Greenspan for that fine tip – straight from her book Dorie’s Cookies!
Let’s get mixing!
If you love coconut, these cookies definitely have a good dose of coconut flavor. With the extra dark chocolate chips, they’re irresistible.
These Oatmeal Cookies are crispy on the outside and chewy on the inside for the ultimate in cookie texture. Extra dark chocolate chips, goji berries and pomegranate add a superfood booster while coconut and coconut extract will have you dreaming of your tropical paradise.
- 1 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1/2 cup pomegranate powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cups granulated sugar
- 1/2 cups firmly packed brown sugar
- 1 cup coconut oil, softened, but not melted
- 2 large eggs
- 2 tsp coconut extract
- 2.5 cups old-fashioned rolled oats
- 1 cup dark chocolate chocolate chips
- 1 cup dried goji berries, pomegranate, cherries or cranberries
- 1/2 cup dried shredded coconut, unsweetened
Prepare the dried fruit by soaking them in a bowl of warm water. They should plump up in 10-15 minutes. Drain and pat dry when ready to use.
Heat oven to 375°F. Line 2 baking sheets with parchment paper.
In a bowl, whisk together the flours, pomegranate powder, baking soda, and salt.
Using an electric mixer, beat the coconut oil and sugars, 2 to 3 minutes. Beat in the eggs, one at a time, then add the coconut extract.
Reduce speed to low and gradually add the flour mixture, mixing until just combined. Using a large spoon, fold in the oats, chocolate chips, dried coconut and dried fruit.
Scoop a heaping tablespoon of dough and roll to round ball. Drop onto the prepared baking sheets, spacing them 2 in. apart.
Bake on the middle racks, rotating the sheets halfway through baking, until the cookies are golden brown around the edges, 8 to 10 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.