Pomegranate White Chip Cookies

It's my birthday! So, as a birthday present to everyone, here is one of the first gluten-free cookie recopies I came up with, and also one of my favorites. They're pretty healthy what with quinoa and flaxseed meal, and the coconut flour adds a delicate sweet flavor. These are great for winter when pomegranates are ripest.

Ingredients:
Flour mix (this makes about 4c, and you only need 3; you could always do a quadruple batch to make up the difference!)
1 c brown rice flour
1/2 c almond flour
1/2 c hazelnut flour
1/2 c quinoa flour
1/2 c coconut flour
1/4 c flaxseed meal
1/2 c oat flour
1 tsp xanthum gum
2 tsp baking powder
pinch salt

Other ingredients:
1/2 c butter
1 c sugar
1 tsp vanilla
1 1/2 tbsp EnerG egg replacer
6 tbsp warm water

Add-ins:
1 pomegranate's worth of arils
1 recipe white chocolate chips

Directions:
1) Preheat the oven to 350. Line two cookie sheets with parchment paper.
2) Mix all the flours together in a big bowl - as I said, you'll have too much flour, but I'm too lazy to scale it down.
3) Melt the butter. Mix in the sugar and vanilla. Process the egg replacer and warm water in a food processor until foamy, then add to the butter mixture.
4) Add 3 c of the flour mix to the butter, and combine.
5) Scoop a level tbsp of dough into your hand, and press several pieces of white chocolate and five to six pomegranate arils into the ball and fold to combine. This is labor-intensive, but ensures that each cookie has both the mix-ins, and that the cookies don't turn purple from pomegranate juice. Flatten the ball out to about 2in diameter.
6) Bake each batch for 12 minutes, then let them cool for several minutes before transferring them off the cookie sheet. I got a rhythm going where I'd let them cool for about 6 minutes, then make the next batch, so by the time I had a full cookie sheet the one in the oven was done baking. Again, it's labor intensive, but so worth it.