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Friday, April 26, 2013

Oatmeal Carob Chip Cookies - Gluten, Dairy & Egg Free {recipe}

I made these cookies last night in anticipation of being able to have a delicious treat today. I was excited for the girls to get home yesterday and to try them because I can count on them for the brutal truth. I hoped they would be excited about them especially since I took a black garbage bag to the pantry a few weeks back and gutted their normal "special sweet treats" stash.

So when they got home and after the backpacks had been emptied I told them I had a special treat...mommy baked! I told them I made oatmeal chocolate chip cookies. Okay so a little white lie, but unlike the way I grew up, my girls do not know what carob is. I realized how sad that was because I LOVE carob! That was our "chocolate" growing up and I forgot how much I loved it until I popped a few unsweetened carob pieces in my mouth while baking...heaven! Pretty sure that explains why I am not a chocolate eater. I have never been a fan of chocolate chip cookies, even warm out of the oven, and can only eat chocolate in very small doses.

Anyways, my girls loved the cookies...wahoo! Score one for mom! When I told them they were "healthy" it helped them to understood that just because I am cleaning up our diets does not mean that we have to live without the good stuff we enjoy.

I found this recipe from The Fast Metabolism Diet website. I added and deleted some items due to what I had on hand and my taste preferences. Enjoy!!!

Oatmeal Carob Chip Cookies:

Preheat oven to 400

1/3 cup raw nut butter (I used Almond butter)
1/3 cup unsweetened almond milk
2 Tbls. grapeseed oil
1 tsp. vanilla
1 cup organic coconut sugar
1 cup Bob’s Red Mill Spelt Flour
Pinch sea salt
1/2 tsp cinnamon 
1/2 tsp nutmeg
1/2 tsp baking soda
1 cup oats
1/2 cup organic carob chips or unsweetened chocolate chips 
1/2 chopped raw walnuts

In a stand mixer (can also use a hand mixer) add the nut butter and oil, turn on Med to cream. Slowly add the almond milk and vanilla to the mix. Once incorporated and creamy add the coconut sugar and and mix on low until fully blended.

In a large bowl add all the dry ingredients...spelt flour, oats, baking soda, salt, cinnamon and nutmeg. When the wet ingredients are ready add to the bowl.

Add the carob chips, chopped walnuts and mix and fold in. Once all ingredients have been fully mixed it will look like a thick, sticky batter. Drop by the teaspoon full onto a ungreased cookie sheet (like parchment paper)

Bake for 9-10 minutes until cookie looks dry but not over baked. Let cool and eat! Delicious!!!


Jenni Price said...

Hey Steph! We are trying out gluten free also! I've never tried carob before but I'm glad you wrote about it :)

Good to hear from you again!

Unknown said...

These look fantastic. Thanks for sharing.


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