Carob Chip Cookies

These super yummy cookies are so good, no one will ever guess that they’re free of gluten and dairy products.

Dry Ingredients:

• 2 1/2 cups finely ground almond flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon aluminum-free baking powder
• 3/4 cup vegan carob chips*

Wet Ingredients:

• 1 tablespoon ground flax seeds
• 1 tablespoon filtered water
• 1/4 cup coconut oil
• 1/4 cup amber agave nectar
• 1 tablespoon pure alcohol-free vanilla extract

Directions:

1. In a large bowl, mix together dry ingredients.
2. In a medium bowl, whisk together the ground flax seeds and water. Let mixture sit for one minute, then whisk in the remaining wet ingredients.
3. Mix wet ingredients into dry, until cookie dough is well combined and sticks together.
4. Roll a small amount of cookie dough in clean hands to form a 3/4-inch ball, then press it onto a backing sheet lined with parchment paper. Repeat with the remaining cookie dough until the baking sheet is filled with evenly spaced cookies that have room to expand.
5. Bake in batches on the middle rack, in a preheated oven set to 350° F, for 8 to 10 minutes or until cookies are golden brown. Let cool, then serve. Stores in refrigerator for 3 to 5 days, if not eaten before then. Goes great with Sunflower Seed Milk.

Tip: If you want fuller (not thin) cookies, freeze the dough while the oven is preheating, and instead of using baking spray, line the baking sheet with parchment paper. Also, let the baking sheet cool between batches. For more kitchen tips, visit our Kitchen Smart page.

Yield:
Makes about twenty-four cookies.

*Most brands of carob chips are gluten-free. Yet, because there is a slight possibility of cross-contamination, those with celiac disease or gluten sensitivity may want to check with the manufacturer of the product to be sure it’s made in a gluten-free facility.