PKD Recipes

Makes 2 dozen cookies
Carob Dough
½ C. olive oil
1 C. tupelo honey
3 Tbsp almond milk
½ tsp vanilla extract
1 ½ C. spelt flour
7 Tbsp unsweetened carob powder
½ tsp baking soda
¼ tsp salt
Almond Filling
¾ C. almond butter
5 Tbsp tupelo honey
2 Tbsp almond milk
Vanilla bean scraped

Preparation
In a large mixing bowl combine oil, tupelo honey, almond milk and vanilla extract and mix until smooth. Sift in spelt flour, carob powder, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together almond butter, tupelo honey, almond milk and vanilla bean to form a moist but firm dough. If almond butter dough is too dry, stir in additional almond milk. If dough is too wet knead in a little extra spelt flour.
Preheat oven to 350°F. Line baking pans with parchment paper. Shape the cookies. Create the centers of the cookies by rolling the almond butter dough into 24 tiny balls. Scoop a generous tablespoon of carob dough, flatten into a disc and place a almond butter ball in the center. Fold the sides of the carob dough up and around the almond butter center; seal and place upside down on parchment paper Repeat with remaining dough. Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies cool on cookie sheet for 5 minutes. Then move to a wire rack to complete cooling. Store cookies in tightly covered container.