Sharron's
Famous Chewy Jumbo Carob Chip Cookies, Paleo Style
This recipe makes a very chewy, nutty cookie. Delicious!
This recipe makes a very chewy, nutty cookie. Delicious!
It is free of soy, dairy, all grains, all gluten. It does have eggs in it, but that could easily be substituted with 1 tablespoon flax mixed with 3 tablespoons warm water.
Pre-heat the oven to 375F.
In a large bowl combine:
1 cup almond flour (ground almonds)
¾
cup shredded coconut (coconut flour would probably be great, but I
don't have any)
½
cup flaxseed meal (ground)
¼
cup potato flour/starch
1 packet unflavored gelatin (Knox
)
1/2 teaspoon salt
Set this aside.
In a mixing bowl, with an electric mixer, beat until light:
3/4 cup coconut oil
Carefully add while mixing:
1 cup coconut sugar
1 packet unflavored gelatin (Knox
)1/2 teaspoon salt
Set this aside.
In a mixing bowl, with an electric mixer, beat until light:
3/4 cup coconut oil
Carefully add while mixing:
1 cup coconut sugar
4
packets “Truvia” sweetener (I actually use Kroger's generic
product. I have verified that it doesn't contain any grain
products.)
Add and mix until combined:
2 eggs
1/2 tablespoon vanilla
Add and mix until combined:
2 eggs
1/2 tablespoon vanilla
Add
the flour mixture little by little until it is mixed in.
Finally, add and mix till just combined:
1 cup unsweetened carob chips
Finally, add and mix till just combined:
1 cup unsweetened carob chips
½
cup walnut pieces (optional)
Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets. Bake at 375F for about 9 to 13 minutes. They should be just becoming firm around the edges and still very soft and puffy in the middle. Remove them from the oven and allow them to finish baking on the hot baking sheet. Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.
Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets. Bake at 375F for about 9 to 13 minutes. They should be just becoming firm around the edges and still very soft and puffy in the middle. Remove them from the oven and allow them to finish baking on the hot baking sheet. Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.
c2013
Sharron Long & Adams Media Corporation
1 comment:
Just a note: I used potato Flour not starch. I didn't realize there was a difference when I typed this recipe up. Also, I've learned that the carob chips I've been using have both soy and dairy in them. I haven't looked for any without. However, I would think that just chopping up a high quality bar of dark chocolate would work for most folks. Blessings! Sharron
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