These cookies have crunchy edges with a soft centre, a rich buttery flavour with studs of walnuts, oats and carob chips. It’s surprising how delicious they are!
Chocolate contains theobromine – a stimulant. Like all stimulants, it is unsupportive for yogic practices that require focus of the mind. Carob is an excellent replacement for chocolate and has hardly a trace amount of theobromine. I have made them with both chocolate and carob, and prefer the softness of the carob.
carob walnut chip cookies
Preparation – 25 minutes
Baking – 12 – 15 minutes
Makes 12 medium or 8 large cookies.
Recipe slightly altered from Healthier Together by Liz Moody.
ingredients
1 flax egg (2 Tbsp/12g ground flax seeds + 3 Tbsp/33g water)
1 tsp vanilla extract
½ cup/120g homemade almond butter
¼ cup/25g almond flour
¼ tsp fine-grain rock salt
½ cup/65g coconut sugar
½ tsp baking soda
¼ cup/25g chopped walnuts
¼ cup/25g rolled oats (gluten-free)
¼ cup/35g unsweetened carob chips or chopped carob bar
preparation
1. Preheat the oven to 375F/190C. Line a baking tray with baking paper.
2. Mix together the ground flaxseed and water in a medium bowl. Allow to sit for 15 minutes to thicken.
3. Add to the flaxseed, vanilla and almond butter – mix together with a spoon until well combined.
4. In another bowl, mix together the almond flour, salt, coconut sugar, baking soda, walnuts, oats and carob chips.
5. Add to the flax-almond mixture, mix, working the dough a bit to get everything distributed evenly (the dough may seem a bit dry and thick – keep mixing. If it is still dry add 1 – 2 Tbsp water.
6. Scoop heaped teaspoon full into your hand and squeeze into balls. Place on the baking sheet, leaving about 1-inch between them, and slightly press down with your fingers.
7. Bake for 12 – 15 minutes, rotating the tray halfway through until the edges turn golden. Remove from oven and let them cool on the tray for 10 minutes before transferring to a wire rack to cool completely. These cookies are best eaten warm from the oven, or later that same day.
Note: For freshly baked cookies anytime, refrigerate some of the dough for later.
Variation: Replace the carob with small currants or chopped raisins which have been soaked in water for 10 minutes.
