Tuesday, April 20, 2010

Coconut Carob Cookies

This is a delicious cookie recipe, (sorry the photo is not great) that I've been making for a few years now. There are many substitutions you can make to this recipe. If you don't like carob just use unsweetened cocoa.

2 cups of oatmeal or oat flour
1/3 cup of coconut oil
1/3 cup of agava nectar
½ cup of unsweetened applesauce
2 tablespoons of flaxseed + 6 tablespoons of water (this is a substitute for eggs and adds omega 3’s to them, but you could use eggs instead, it would be 2 eggs)
1-½ teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of vanilla
5 tablespoons of carob powder
1/3 cup of carob chips
1/3 cup of shredded unsweetened coconut
1/3 cup of walnuts or pecans chopped

Preheat oven to 325 degrees.

In a small bowl mix the flaxseed and water and let sit for at least 2 minutes.

If using oatmeal, use a food processor or blender to grind the 2 cups of oatmeal to make a fine powder, set aside. (If using oat flour skip this step)

With an electric mixer, blend together the coconut oil, agave and vanilla. Add flaxseed and water and continue blending.

Slowly add oat flour, baking powder, salt and carob powder until mixture is well blended.

Fold in the carob chips, unsweetened coconut shreds and nuts.

On a pre greased cookie sheet, spoon out the cookie dough into ½ balls, cook at 325 degrees for 12 – 15 minutes.

Makes approximately 24 servings.

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