Lucia’s Oatmeal Carob Chip Cookies
These vegan cookies are oil-free, one bowl and just delicious.
Servings 20 cookies
- 1 cup Almond flour blanched
- 1 cup Rolled oats (NOT instant)
- ¼ teaspoon Salt
- ⅔ cup Almond butter roasted super creamy (make sure it is salt- free)
- 6 Tbs. Date sugar (may sub maple syrup or agave)
- 2 Tbs Non-dairy milk (or water)
- ⅔ cup Carob chips unsweetened
- ½ tsp Baking powder (non-aluminum)
- 1 ½ tsp Vanilla extract
- 1 tsp Pero or other cereal coffee
- Preheat the oven to 350°F (177°C) and line 2 sheet pans with parchment paper.
- To a large bowl, add the almond flour, oats, baking powder and salt and whisk well.
- To the same bowl, add the almond butter, date sugar, vanilla, milk or water, and carob chips. Mix all of the ingredients until a very thick and sticky, cohesive batter forms. Just keep stirring and pressing the batter together with the back of a spoon.
- Using about 2 tablespoons worth of dough (or a small cookie scoop), form round cookies.
- Place them on the pan 2 inches apart. I did 10 on each sheet. Either dip your fingertips in water or use a small piece of parchment paper to press each cookie down to about 1/4 inch thick, making sure to press evenly and seal the edges into a round shape so they bake up uniform.
- Bake the 1st pan for 10-12 minutes. You are looking for them to puff up and starting to get golden edges. Remove before they are overdone.
- Remove from the oven and cool on the pan about 5 minutes. Transfer them to a cooling rack and let cool completely. As they cool they will crisp up around the edges and feature moist, chewy centers.
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 118mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg