Carob Almond Cookies

Caroline’s Carob Almond Cookies combine coconut oil and maple syrup with carob, almond meal, oat flour, salt, and carob chips or nuts.

The wet and dry mixtures are prepared separately, then combined into a dark dough. Tablespoon portions are flattened into circles before baking.

The cookies bake only until the edges turn crisp and remain softer in the center. Cooling them on the baking sheet helps them set before they are moved to a rack.

Ingredients

• 1/2 cup coconut oil or butter, at room temperature
• 1/2 cup maple syrup, at room temperature
• 1/2 cup carob powder
• 1 cup almond meal
• 2/3 cup oat flour, kamut flour, or unbleached white flour
• Pinch of salt
• 1/3 cup carob chips or nuts of your choice

Method

Preheat the oven to 325°F (160°C). Mix the coconut oil and maple syrup in one bowl. In another bowl, combine the carob powder, almond meal, flour, and salt, then stir in the carob chips or nuts. Add the oil mixture to the dry ingredients and stir until a dark dough forms. Place tablespoon-sized balls on a lightly greased baking sheet, press them into circles, and bake for about 12 minutes, until the edges are crisp. Cool on the baking sheet before transferring to a rack. The centers should remain a little soft. Makes 14–18 cookies.