gluten-free carob chip cookies

Delicious gluten-free carob chip cookies! Eat them in the morning for breakfast or dinner.

Servings: 12 cookies

Keywords: carob cookies, gluten free, cookies, baked goods

¼ cup coconut flour
¼ cup oat flour
1 teaspoon Ener-G baking powder
¼ teaspoon sea salt
¼ teaspoon ground cardamom
¼ teaspoon ground coriander
½ cup cashew butter
¼ organic cane crystals
¼ cup almond milk
½ teaspoon non-alcohol vanilla extract
½ cup toasted old fashioned rolled oats
½ cup toasted coconut flakes (use half this amount if you have shredded coconut)
½ cup chopped pecans
1 cup AUSSIE organic carob chips

Heat oven to 350 degrees. On two separate rimmed baking sheets, toast the coconut and oats. The coconut will take under 5 min and should be watched carefully, the oats will be about 5-8 min - toast both until just starting to get golden. Set aside. Line a large baking sheet with a baking mat or parchment paper for the cookies. In a small bowl, whisk together flour(s), baking powder, salt, cardamom and coriander. Set aside. With an electric mixer, combine the nut butter and organic cane crystal. Mix until smooth and light, about 2-3 minutes. Mix in the almond milk and vanilla extract, scraping down the sides. Turn the mixer too low and add the dry ingredients. Mix until just combined. Stir in the oats, dried fruit, AUSSIE organic carob chips, coconut and optional nuts. Roll cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand. Bake cookies for 10 minutes or until they are set and golden brown around the edges. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.

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