When you get the urge to bake a cookie, you want to know it is going to taste like you should be cooking for the biscuit society right? I have done some experimenting with gluten free flours and finally created a treat you can have on a daily basis that is not going to make you fall of the weight management bandwagon.
Carob powder is a new addition to my kitchen and featured in this cookie recipe, I find it is not as bitter and powerful on my alertness as the cacao and this is exactly what I was going for. You need to be able to have an afternoon or evening treat knowing it wont keep you awake at night.
Have a read of The Australian Carob – quite fascinating but I warn you the smell when you open the bag is not that tempting.
Carob Coconut Cookie Recipe
Prep: 15mins Cook: 12-14mins Makes: 20
- 1 cup Almond Meal
- 1/2 cup Coconut Flour
- 1/3 cup carob powder ( I used The Carob Kitchen Kibbles blended to a powder)
- 1/4 cup Coconut Nectar
- 1 Tbsp. Vanilla Syrup (This can be swapped for honey or rice malt syrup)
- 1/4 cup Plant-based milk
- 150g butter
- 3 eggs
- 1 tsp bicarbonate of soda
- 20 Almonds
Preheat oven to 160 degrees. Line a tray with non-stick baking paper.
In a small bowl add flour, meal, bicarb, carob powder and stir together with a fork.
In a large bowl beat the butter, syrup, nectar and eggs together for 3mins then add in the milk. The butter may have split from the nectar, do not worry at this stage.
Pour the wet mixture into the dry mixture and combine well using the back of a fork or spatula – add a little more milk if you are worried it is too dry, the coconut flour does soak up a lot of the liquid.
Form small ping pong size biscuit balls and place onto your tray. Lightly press down an almond with your hand to create even biscuits and bake for 12-14 mins or until lightly golden brown.
Allow to stand/cool in the tray before you handle the biscuit.
Smell that gluten free and nutritious treat waiting for you to share with your mug of tea.
Made with Love
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