Cookies | Healthier Desserts | Recipes | Vegetarian

Chocolate Covered Pomegranate Oatmeal Cookie Cups

Chocolate covered pomegranate oatmeal cookie cups are soft and chewy oatmeal cookies stuffed with chocolate covered pomegranate arils. The cookie recipe is made with a plant based sweetener and low carb baking mix, so it’s a healthier cookie choice! Oatmeal cookie lovers will flip for this healthier oatmeal cookies recipe!

It’s been almost 2 weeks since I joined Weight Watchers, and I have to say that it’s going MUCH better than I thought it would! The new 360 program focuses more on a balanced eating “all things in moderation” philosophy and less on obsessing about counting each and every calorie. It’s so much easier for me to follow programs when I don’t have to deprive myself of things that I love. Like cookies. If I really want to eat a sleeve of Thin Mints or Double Stuffed Oreos, I certainly can, but at 4-6 points per cookie, my daily 26 points would be tanked pretty quickly. Besides, I don’t need junk filled cookies when I’ve got treats like these cuties.

Chocolate Covered Pomegranate Oatmeal Cookie Cups

The last time I went shopping at Sam’s Club, I spied a bag of [amazon_textlink asin=’B003VXFK2Q’ text=’chocolate covered pomegranate arils’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’64d5833a-db6a-11e7-98b8-d78842e3cfcb’].  I’d never eaten pomegranate before (I know, apparently, I’ve been hiding under a rock) so I bought a bag.  I fell HARD for those little gems.  Crunchy, tart pomegranate covered with sorta good for you dark chocolate…what’s not to love?  SO good!

When I decided to create a couple of healthier treats last week, I wanted to find a way to include the chocolate covered poms. Placing them into cookies turned out to be a magical decision. Rather than baking them into traditional oatmeal cookies, I used a [amazon_textlink asin=’B001IAUG4Q’ text=’mini-muffin pan’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’e299c762-db68-11e7-a0f1-c914cd4a64d1′].  It prevents the cookies from spreading and keeps them really chewy, something that’s a must-have in my oatmeal cookies.

Chocolate Covered Pomegranate Oatmeal Cookie Cups

Just like last week’s recipe for low-carb banana bread bites, I made the chocolate covered pomegranate oatmeal cookie cups using [amazon_textlink asin=’B000EDM70Y’ text=’low carb baking mix’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’2c7c4538-db69-11e7-b0a8-4973153965cd’].  

The extra fiber and protein in the baking helps to keep the calories and WW point value down.  Another healthier choice I made was the use of an all natural artificial sweetener called erythritol. It’s amazing. There’s no aftertaste, it measures cup for cup to regular sugar, and it doesn’t alter the baking at all. Everything browns perfectly. Color me perfectly delighted!

One of the health benefits of erythritol is that it is a prebiotic ingredient. Prebiotics feed probiotic bacteria like acidopholis found in yogurt. Prebiotics help the good bacteria in the digestive system multiply. This improves the overall health of the digestive system and may improve the general health of the body.

Erythritol is anti-hyperglycemic and great for those on weight loss programs, because it will satisfy your sweet tooth without adding the calories that sugar will.

So here’s the chocolate covered pomegranate oatmeal cookie cups recipe.

A basic oatmeal cookie recipe, made healthier with the help of some great products. Low sugar for the win, and the chocolate covered pomegranate arils provide me with my chocolate fix, too. These cookie cups are a perfect healthier treat.

Healthier Oatmeal Chocolate Covered Pomegranate Cookies from

Chocolate Covered Pomegranate Oatmeal Cookie Cups

Chewy oatmeal cookie cups stuffed with chocolate covered pomegranate arils.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 24
Calories 66 kcal


  • 1 cup Low Carb Baking Mix
  • 2/3 cup rolled oats (not quick cooking)
  • 1/4 cup brown sugar substitute
  • 2/3 cup erythritol
  • 7 Tablespoons unsalted butter softened but still cool
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3 ounces chocolate covered pomegranate arils


  • Heat oven to 350 degrees F. (325 degrees F convection)
  • Lightly coat the wells of a mini muffin tin with non-stick cooking spray. Set aside.
  • In the bowl of a stand mixer or electric hand mixer, beat butter and sugars on high speed until light and fluffy, approximately 2 minutes; Add egg and vanilla extract and beat until combined.
  • In a medium bowl, whisk together baking mix, oats, baking powder, baking soda, salt, and cinnamon. With mixer on low speed, add the dry ingredients and beat just until combined.
  • Stir in chocolate covered pomegranate arils with a wooden spoon.
  • Use a 1 Tablespoon cookie scoop or spoon to fill each well with dough.
  • Bake at 350 for 10-12 minutes, or until cookies are golden brown and set on the edges, but slightly glossy in the center. Remove pan from oven and allow cookies to sit in pan for 3-4 minutes before removing from pan. Transfer to a wire rack to cool completely.


  1. If you're unable to find chocolate covered pomegranate arils, you could substitute chocolate covered raisins or any other dried fruit of your choosing.
  2. NUTRITIONAL INFORMATION: Per the Weight Watchers Recipe Builder, each cookie is worth 2 PointsPlus


Sodium: 52mgSugar: 3gCholesterol: 16mgCalories: 66kcalSaturated Fat: 2gFat: 4gProtein: 1gCarbohydrates: 6g
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

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