Every time I make a dessert recipe I firmly state that I rarely do so. Well, because we are embarking on a NEW business venture (yep another one) I will be using some of my time to try and create prototypes for testing – you may even see us out at the farmers markets this summer AND you should definitely see us with a booth at the fall bodybuilding shows….stay tuned.
My risk, your gain, these cookies were inspired by a bag of carob chips I had leftover after teaching part of my health series at my step-daughters elementary school. I call sugary things “sometimes treats” and enjoyed that I could reinforce that terminology with the class delivering surprise cookies.
*Nearly* sugar-free, these have made the recipe books…well, mine anyway. Just wish I would’ve busted out the equipment for some decent food shots.
Carob chips come in sweetened and natural – natural carob is NATURALLY sweet so please try to find unsweetened chips.
1 tsp salt
2 tsp baking powder
2 tsp baking soda
4 cups spelt or coconut flour * I used both and liked spelt more
1/2 cup almond milk
1 1/8 cup coconut oil melted
2 tsp vanilla extract – try my simple recipe
1 cup brown sugar
2 cups carob chips – save us for last!
Baker I am NOT so I will have you know that there were two fallen trial recipes before this one. I attempted both baking AND dehydrating however, baking won.
Set oven to 350.
You will need 2 bowls, one large one medium.
In your medium bowl mix warm melted coconut oil with vanilla extract and brown sugar. Dissolve your sugar up in this mix.
In your larger bowl add all of your dry ingredients and mix well.
Make a well in the dry ingredients and add your wet ingredients as pictured below.
Once this is done SLOWLY add your nut milk and mix until sticking. Add in your carob chips.
The dough should be relatively dry and ball up easily. Don’t add all your nut milk at once and don’t be afraid to use a tad more over the recipe if you feel the cookies are too dry.
Ballers being ballers – stoked to have a recipe that just might work.
Next, roll into doughnut hole sized balls and place on a cookie sheet.
These bad girls don’t grow too much so squish them down with your fingers or a fork to ensure they are thoroughly cooked.
Bake for 10 minutes. I tried 12 and they dried out too much, 10 should work well if your oven temps are true.