RECIPE: Gluten-free Carob Cookies
Whether you’re baking for someone special or treating yourself with decadent treats, these gluten-free carob cookies have your back. These are the gluten-free carob cookies that you will want to inhale. Chewy, not too sweet and have slightly crisp edges.
Ingredients
DRY INGREDIENTS
- 1 cup almond flour
- 1/2 cup The Australian Carob Co. Raw Carob Powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
WET INGREDIENTS
- 2 pcs eggs, lightly beaten
- 1/2 cup real and pure almond butter (homemade is best)
- 2 tbsps espresso (or 1/4 cup strong coffee)
- 1 tsp real vanilla extract
- 1/4 cup brown sugar, packed (or light brown)
EXTRAS
- 1/2 cup rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Instructions
- Preheat oven to 375F.
- In a medium to large bowl, combine all the dry ingredients.
- In a smaller bowl, combine all the wet ingredients.
- Then add the mixed wet ingredients into the dry ingredients and mix well.
- Add the rolled oats, chopped walnuts and raisins into the mix.
- Stir until just incorporated evenly.
- Line a baking sheet with parchment paper.
- Using two spoons, drop a heaping spoonful on the parchment-lined baking sheet.
- Continue until the batter is dropped and the baking sheet is filled with raw cookies.
- Bake at 375F for approximately 11 minutes or until done.
- Let cool completely on the baking sheet. Store in an airtight container or resealable bag.