Ingredients:
⅓ C. almond butter
2 Tbsp olive oil
1 C. just like sugar for baking
⅓ C. almond milk
1 tsp vanilla extract
1 C. spelt flour
½ tsp baking soda
½ tsp salt
¼ C. raisins
1 C. rolled oat
½ C. carob chips
½ C. walnuts
Preparation:
Preheat oven to 425º. Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt–you may want to stir these into the flour first). Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.
Posted 11 years, 11 months ago at 10:06 am. Add a comment
Ingredients:
3 Tbsp olive oil
2 C. walnuts
1 C. just like sugar baking
2 tsp vanilla extract
1 ½ C. oat flour (grind oats in high speed blender)
1 tsp baking soda
1 tsp salt
¼ tsp ground cinnamon
2 C. rolled oats
½ C. carob chips
Preparation:
Preheat oven to 350°F.
Blend walnuts in food processor 30 seconds until ground into a fine meal. Add olive oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down the food processor sides occasionally. Transfer to bowl. Whisk together just like sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then carob chips.
Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
Posted 11 years, 11 months ago at 9:15 am. Add a comment
Ingredients
1 C. almond flour
or almond meal or
grind 1 C. almonds finely
¼ tsp baking soda
⅛ tsp salt
2 Tbsp oil
2 Tbsp Tupelo honey
½ tsp vanilla extract
¼ C. semisweet dairy free carob chips
Preparation
Preheat oven to 350º F. Line 2 baking sheets with parchment paper.
Wet Ingredients: In a bowl, whisk together oil, honey and vanilla.
Dry Ingredients: In another bowl, whisk together almond flour, baking soda and salt.
Pour wet ingredients into dry ingredients. Stir until blended. Fold in carob chips. Drop dough by level teaspoonfuls onto baking sheet, 2 inches apart. Bake 7 to 8 minutes. Let cool 5 minutes before removing to a wire rack to cool.
Posted 11 years, 11 months ago at 9:08 am. Add a comment
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.
Posted 11 years, 11 months ago at 8:28 am. Add a comment
Ingredients
2 C. spelt flour
2 tsp baking powder
1 tsp baking soda
pinch Himalayan salt
½ C. Tupelo honey
¼ C. almonds
¼ C. walnuts
¼ C. cashews
½ C. carob chips
½ C. olive oil
1 vanilla bean
Preparation
Stir together all the dry ingredients in a large bowl. Then mix the liquid ingredients and scrape the inside of the contents of a vanilla bean together in a separate bowl. Pour the liquid ingredients over the dry ingredients, stir with a rubber spatula. Spoon onto a cookie sheet or line it with parchment paper. Bake at 350º 12 minutes.
Posted 12 years, 1 month ago at 8:02 pm. Add a comment
Ingredients
1 C. cashews
½ C. almonds
¼ C. walnuts
3 dates
¼ C. shredded coconut
1 tsp cinnamon
1 tsp tupelo honey
Preparation
Soak nuts for 2 hours or overnight. Add soaked cashews, walnuts, almonds to a high speed blender. Process until they form a thick paste. Add the remaining ingredients and process slowly until slightly blended but still with some texture. Preheat the oven to 350º. Form cookie patties by hand and place on a cookie sheet that is lined with parchment paper. You may have to press the cookies with a fork. Bake at 350º for 15 minutes. Let cool.
Posted 13 years, 12 months ago at 2:48 pm. Add a comment
