These pomegranate–Nutella cookies offer a sophisticated twist on a classic filled treat, combining the bright, fruity flavor of pomegranate juice with rich, creamy chocolate-hazelnut filling. The dough, made with gluten-free all-purpose flour, olive oil, and a hint of cinnamon, creates a tender yet slightly crisp shell that complements the indulgent Nutella center. Pomegranate juice adds a subtle tang and natural color, giving the cookies a visually striking and flavorful edge.

Quick to assemble and bake, these cookies are perfect for sharing or elevating a simple dessert spread. The balance of fruity brightness, warm spices, and luscious chocolate makes them a memorable treat, demonstrating how thoughtfully paired ingredients can transform a familiar favorite into something elegant and unique.

Ingredients

Dough

• 2/3 cup pomegranate juice
• 1/3 cup olive oil
• 2 cups gluten-free all purpose flour
• 2 tbsp swerve (or powdered sugar)
• 1/2 tsp cinnamon

Filling

• 1 1/2 cups homemade Nutella

Instructions

1. Mix the dough ingredients together & knead. Cover and let the dough rest for 30 minutes.
2. Divide the dough into 20 pieces, and roll each piece into thin circles.
3. Place a tablespoon of Nutella onto each piece.
4. Fold & seal each cookie, placing them smooth side up on a parchment paper lined baking tray.
5. If desired, brush an egg yolk on top of the cookies.
6. Bake for 6 minutes at 430.