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Carob, almond meal, and maple syrup give these cookies a dark, gently sweet dough. The aim is a crisp edge with a softer center, helped by cooling the cookies before moving them.

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

Prepare a greased baking sheet and heat the oven to 325°F (160°C). Blend the room-temperature oil or butter with maple syrup. In a second bowl, distribute the carob powder, almond meal, flour, and salt evenly, then mix in the chips or nuts. Combine the two bowls. Flatten tablespoon portions of dough into rounds on the sheet. After about 12 minutes, check for crisp edges and a center that still feels soft. Let the cookies firm on the sheet before transferring them to a rack. Makes 14–18 cookies.