No Reviews
You must be logged in to post a review.
These little drop cookies are full of fall flavors!
Preheat oven to 375ºF.
Whisk together flour, baking soda, cinnamon, salt, ginger, and allspice in a large bowl. Then whisk in brown sugar. Stir in melted butter, molasses, almond milk, and egg. Gently fold in the chocolate-covered pomegranate seeds.
Use your hands to form balls of dough, then roll the ball in the sanding sugar. Place on a baking sheet, continuing this process with the rest of the dough. Bake the cookies for 12 minutes. Remove from the oven and let sit on the baking sheet for 2 minutes, then transfer cookies to a cooling rack and cool to room temperature.
No Comments
Leave a Comment!
You must be logged in to post a comment.