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.
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.