½cupspreadone of the heart smart varieties, but not fat-free
1cupcane sugar
1egg
1teaspoonpure vanilla extract
¼teaspoonKosher salt
⅔cupwhole wheat flour
⅓cupall purpose flour
½cupcocoa powder
½tsp.baking soda
½teaspooncinnamon
¼teaspooncardamom
½cupslivered almonds
2tbsChia seeds
7oz.bag of Brookside Dark Chocolate Pomegranate
Instructions
Preheat oven to 350 degrees.
Cream together the spread and sugar, then add the egg, vanilla and salt. Mix well.
In another bowl, mix flours, cocoa, baking soda, cinnamon & cardamom.
Combine the dry and wet mixes, and mix well, then mix in the almonds and chia seeds.
Pour the bag of Brookside Dark Chocolate Pomegranate candies onto a butcher block or cutting board. Cut the larger chocolates in half by rocking a good size chef knife back on them, then fold the chocolates into the cookie dough until evenly distributed.
Drop dollops of the dough onto parchment about an inch & a half apart.