Pomegranate Unbaked Cookies

By á-32

NOTE The fats in this recipe come primarily from the coconut milk which are healthy fats. Yields: 24 | Serving size: 1 | Calories: 226 | Total Fat: 10 gm | Saturated Fats: 4 gm | Trans Fats: 0 gm | PointsPlus: 6 | Previous Points 5| Cholesterol: 1 mg | Sodium: 4 mg | Carbohydrates: 30 gm | Dietary fiber: 4 gm | Sugars: 9 gm | Protein: 6 gm
Ingredients

Ingredients

• 2 cups chocolate chips, Enjoy Life Chips are Gluten & Dairy Free and Vegan, SunSpire Chipsare grain sweetened
• 1/4 ccup sucanat (optional coconut palm sugar or Wildflower honey)
• 1/2 cup canned coconut milk (canned is recommended, optional almond milk)
• 1/2 cup natural peanut butter
• 1 teaspoon vanilla extract
• 1/2 cup fresh pomegranate seeds
• 3 cups old-fashioned oats, optional are Gluten-Free Oats

Preparation

Step 1

In a large heavy saucepan, combine chocolate chips, sweetener and coconut milk. On medium-low heat, allow chocolate to melt while stirring every few minutes. Keep a close watch on the mixture making sure it doesn't burn. When chocolate is completely melted, remove from heat. Add vanilla and peanut butter, stir to combine. Carefully fold in pomegranate seeds without breaking. Fold oats into mixture and stir to combine. TIP Mixture can also be added to a cake pan lightly sprayed with non-stick cooking spray (this method is easier and less messy). Spread evenly, cool to room temperature and refrigerate until set, about 4 hours. Cut into small squares before serving. Using a tablespoon, drop cookies onto a piece of wax paper or parchment paper and shape into irregular balls. Allow to cool completely before placing in a container with lid. Note: Cookies will continue to get firm after being refrigerated. Refrigerate for up to 3 days.