Bite into a chocoholic's dream. These flourless cookies are rich, chewy and have crispy edges. The secret ingredient is the Anardana, dried pomegranate seeds, which is commonly used in chutneys and Middle Eastern dishes. At first sniff, they may remind you of a sweet red wine or fruit leather, making these tangy seeds a perfect accompaniment with our Valrhona Cocoa Powder Bonus - these cookies are flourless and quick to make .
Preheat your oven at 300 degrees F. In a large bowl, mix the salt, cocoa , egg whites and anardana until incorporated.
Using an ice cream scoop portion the cookies at least one-inch apart on parchment sprayed with non-stick spray. Let the portioned cookies sit out at room temperature for 30 minutes.
Evenly distribute the pomegranate seeds on top of cookies, then bake for 6-8 minutes.
The cookies will appear underdone and fudgy when you pull them out of the oven. The edges should look slightly crispy. Let the cookies completely cool before enjoying.
Preheat your oven at 300 degrees F. In a large bowl, mix the salt, cocoa , egg whites and anardana until incorporated.
Using an ice cream scoop portion the cookies at least one-inch apart on parchment sprayed with non-stick spray. Let the portioned cookies sit out at room temperature for 30 minutes.
Evenly distribute the pomegranate seeds on top of cookies, then bake for 6-8 minutes.
The cookies will appear underdone and fudgy when you pull them out of the oven. The edges should look slightly crispy. Let the cookies completely cool before enjoying.
Valrhona Cocoa and Anardana Cookies
Bite into a chocoholic's dream. These flourless cookies are rich, chewy and have crispy edges. The secret ingredient is the Anardana, dried pomegranate seeds, which is commonly used in chutneys and Middle Eastern dishes. At first sniff, they may remind you of a sweet red wine or fruit leather, making these tangy seeds a perfect accompaniment with our Valrhona Cocoa Powder Bonus - these cookies are flourless and quick to make .
Print
