Chewy Jumbo Carob Chip Cookies, Paleo Style

Sharron's Famous Chewy Jumbo Carob Chip Cookies, Paleo Style

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

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 the flour mixture little by little until it is mixed in.
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.

c2013 Sharron Long & Adams Media Corporation

Yummy Coconut Walnut Cookies

Yummy Coconut Walnut Cookies


These are wheat-free, dairy-free, sugar-free, soy-free and egg-free.  They got rave reviews from all who tried them.  I will caution that they are very crumbly when first baked.  However, when they are completely cooled, they hold up just fine.


Preheat the oven to 375F.


Beat in a mixing bowl on medium speed until creamy, about 2 minutes:


1 1/4 cup Stevia in the Raw (measurable)
1 1/3 cup dextrose
1 1/2 cup lard (or other firm fat you can tolerate)
1/2 tablespoon vanilla


Add:


2 tablespoons ground flax mixed with 6 tablespoons warm water, allowed to rest about 5 minutes to thicken


Combine in another bowl:


1 cup barley flour
2 cups coconut flour
1 cup flour mix 
1/4 cup ground flax seeds
2 teaspoons baking powder
1 teaspoon baking soda
Add by 1/4 cupfuls to the fat/sweetener combination, mixing well after each addition.


Add:


1/4 to 1/2 cup water, as needed (optional, depending on what flours you are using, to get it to normal "cookie consistency")
1 cup broken walnut meats


Scoop the cookies with a 1/4 cup measure or ice cream scoop with a lever onto a parchment lined baking sheet.  Tap the tops to flatten the cookies a bit.  Allow about 2" between each cookie while baking.  Bake them at 375F for about 9 minutes or until they are just starting to get golden on top.  They will appear under baked.  Remove them from the oven and allow them to rest on the baking sheet for about 1 to 5 minutes to let them "set up."  Transfer them to paper towels to cool.  Store tightly covered.  Makes about 2 dozen cookies.