On Wednesday of this past week all the snow had disappeared in our yard and the birds were singing and the sun was bright. On Thursday it started drizzling and and by Thursday evening we had a ice balls coming down — Friday morning we woke to 3 inches of snow on the ground. Needless to say my household was a bit depressed by the winter that just keeps on giving and giving. So, when I see long faces in the house I do what I know will cheer them up… make special “sweet treats”… Today I made gluten-free almond butter cookies and carob chip cookies. The recipe for the carob cookies is below. The smiles are back and even the sun came out as the last batch of cookies came out of the oven. I hope you Enjoy the cookies as much as the Cookies Monster in my house does.
Gluten Free Carob Chip Cookies
- 2 1/2 cups blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup grapeseed oil
- 1 tbsp vanilla extract
- 1/3 cup maple syrup (since I live in a maple syrup production state I happen to use it as a sugar replacement for most baked goods — if you are not one of these areas than replace the maple syrup with agave nectar)
- 1 cup carob chips
- Combine the dry ingredients in a large bowl.
- Stir together wet ingredients and add to dry ingredients
- form 1/2 inch balls or use a small cookie scoop and press onto a parchment lined baking sheet
- Bake at 350 degrees for 7-10 minutes
- Cool and serve