Carob Nutty Cookies

Maria Rodrigues
Jul 20, 2018
2 min read

Have you ever wondered if there’s something crunchy, delicious and so simple you can bake it in 5 minutes? If yes, keep reading..I’ve got you, lazy bakers!

One bite and you’ll feel heaven in your mouth….

The first time I made this recipe was a year ago and everyone at home loved them. Somehow with all my experimental baking, I forgot about them. Yesterday, while I was doing some spring cleaning in my files, I found this old recipe of mine and I decided to do it again. It was so worth it! It was hard to take the photos while everyone was eating them out of the oven. I had to bake another batch just so I could show you the end result…family!

Well, take a good look at them! Don’t fool yourself, these cookies aren’t just another recipe of chocolate cookies. They’re something slightly different and darker…. Carob.

It has a deep brown color and a delicate aroma. I’m sure if you give it a try, you will love it as much as I do…The secret for these cookies is not only the carob but the combination of the nuts and the lemon zest …You’ll be wowed by how well they match!

It’s both a delicious and an easy option for Easter

Learn more about carob:

- Carob Flour has excellent nutritional value: low in sodium, high in fibre and a good source of calcium (has twice the amount compared to cocoa) and antioxidants.

Healthy Carob Nutty Cookies

Yields 14

Prep Time 10 min

Cook Time 10 min

INGREDIENTS:

4 tablespoons of melted ghee

½ demerara sugar

1 egg

½ cap carob flour

1 cup hazelnut flour

¼ tablespoon baking soda

¼ tablespoon baking powder

a hand full of chopped walnuts (you can use almonds, or other nuts you have at home)

INSTRUCTIONS:

Preheat oven to 180°F and line a baking sheet with parchment paper.
In a big bowl, combine the first 3 ingredients and whisk.
In a separate bowl, combine the flours, the baking soda and baking powder.
Then mix the dry and wet ingredients, until you get a sticky texture.
Add the chopped walnuts.
Pick up a spoon or an ice cream scoop and make little round balls.
Bake the cookies for 10 minutes.
Remove the cookies from the oven and let them cool completely on the baking tray.