Best friends are really great. Mine has been my best friend since my Sophomore (her junior) year of high school. Now, at the time I didn’t realize how good of friends we were. I had a lot of friends in high school, but after my other best friend, MaRisa, left for college, I realized how important Emily was to me.
We’ve never been sick of each other. Except once, and this is probably our most talked about memory. Emily and I were snowed in at my house for 3 days. We tried to put together a puzzle, but failed, watched an entire season of America’s Next Top Model, and didn’t leave the house. We took a short break from each other after that…about a week. Then it was back to FFA and Art class, everyday, all day.
Anyway, Emily and I grew up in the same, small town. Now, we’ve gone our separate ways, but are still best friends! Emily just moved into a new house in Athens, Georgia (where she goes to school), so I mailed her these cookies as a house-warming gift. Also, they aren’t arriving until Friday, so spoiler alert, Em, you’re getting cookies.
VEGAN CHOCOLATE-POMEGRANATE COOKIES
1/3 cup pomegranate jelly
1/4 cup sugar, plus more for rolling
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350F.
In a large mixing bowl, whisk together jelly, 1/4 cup sugar, vegetable oil, and vanilla.
In a smaller bowl, using a mesh strainer, sift together cocoa powder, flour, baking soda, and salt. Gradually (in batches) add the dry ingredients to the wet, mixing thoroughly between each addition. The dough will get very thick. You may have to use your hands toward the end.
Pour a little (about 1/4 cup) sugar in a small cereal bowl. Using your hands, roll the dough into Tablespoon sized balls. Then roll the dough balls in the sugar, coating completely.
Place on a large baking sheet, then using the bottom of a drinking glass, flatten the ball into a cookie.
Once you’ve filled the sheet, bake cookies for 10 minutes.
Remove from oven and let cool 5 minutes before transferring to a wire cooling rack to cool completely.
These cookies were surprisingly easy and surprisingly tasty! The recipe makes about 2 dozen cookies and only takes 10 minutes to prepare. The chocolate flavor was most prominent, but the pomegranate jelly added a hint of sweet and a fruity flavor. These cookies were really chewy, which I loved. They were also great right out of the oven with a glass of almond milk!
Hopefully they’re good three days later, in a ziplock bag, with a slice of bread. Because that’s how they’re arriving at Emily’s house.
I’ve been trying to decide on a signature flavor, and I think I’ve decided: it’s fruit and chocolate. Mmmmm.
Oh, and these pictures were taken on the new cabinet I’ve been refurbishing! A DIY project how-to is coming soon!
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