https://calgaryavansino.com/recipes/oat-carob-cookies/
Ingredients
- 175g rolled oats
- 100g gluten-free flour (you can buy this from ocado), plus 1 tsp for dusting
- 75g desiccated coconut, unsweetened
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 egg, beaten
- 125ml maple syrup
- 75g coconut oil
- 1 tsp vanilla extract
- 75g chocolate or carob chips or chunks
- 2 cups rolled oats
- 3/4 cup gluten-free flour (you can buy this from ocado), plus 1 tsp for dusting
- 3/4 cup desiccated coconut, unsweetened
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 egg, beaten
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 1/2 cup chocolate or carob chips or chunks
If you have never tried carob, make this your first recipe. These hearty little cookies are treats – but healthier treats – and they taste delicious, which is the most important thing.
Preheat oven to 180C/360F/Gas mark 4 and line two large baking sheets with parchment paper.
Warm the maple syrup, coconut oil and vanilla extract in a small saucepan until the coconut oil melts and everything blends together. Leave to cool while you prepare the dry ingredients.
In a bowl, mix together the rolled oats, gluten-free flour, desiccated coconut, baking soda, cinnamon, nutmeg and the beaten egg. Add the wet ingredients to the dry ingredients and stir well.
Dust the chocolate or carob chips or chunks with flour and add into the mixture and stir. This ensures they don’t clump together or sink to the bottom.
Chill the dough in the fridge for 10 minutes, then form the dough into cookies and dust the top with cinnamon and a bit of cacao powder if you want (it looks nice!). The mixture will make 12-18 cookies, depending on how big you like them.
Cook for 20-25 minutes or until firm to the touch. Remove from the oven and cool on a wire rack.
