carob sun butter cookies

Posted: April 26, 2017 by sasha nelson

My food inspiration comes from family, friends and chefs [and the internet, let’s be honest], and I have recently developed a carob obsession thanks to my friend Paige and Chef Divya.

I decided to try carob powder to use in my homemade chocolate bars in lieu of cacao, and when I came across these My New Roots cookies I had to test the cacao/carob swap. The result was DELICIOUS, and clean to boot.

 

carob sun butter cookies

free of dairy, gluten, grains, nuts, caffeine, soy, refined-sugar

makes approximately 18 small cookies

modified from this recipe by My New Roots

 

ingredients

1 large egg [egg replacers: 1 Tbsp flaxseed meal + 3 Tbsp warm water /or/ 2 Tbsp water + 1 tsp evoo + 2 tsp baking powder whisked /or/ 1 tsp baking soda + 1 Tbsp apple cider vinegar /or/ 1/4 cup unsweetened apple sauce]

1 tsp pure vanilla extract

1/2 cup sunbutter, unsweetened

1/4 cup pure maple syrup

1/2 tsp baking soda

1/8 tsp fine sea salt

1/4 cup carob powder [sub cacao or unsweetened cocoa powder if not caffeine-free]

3/4 cup raw sunflower seeds, unsalted and shelled

*optional additions

1 dash each cinnamon and cardamom, ground [optional, could also add 1 dash each ground turmeric and black pepper]

1 tsp maca powder

1/4 cup dark chocolate bar, roughly chopped

2 Tbsp unsweetened coconut shreds

*I used all of these except chopped chocolate bar chunks

 

instructions

Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.

Whisk together flax egg and vanilla, then add sunflower seed butter and mix thoroughly.

Add maple syrup, baking soda, salt, and any additional spices/maca and fold together.

Sift in the carob powder and stir to incorporate, then fold in coconut shreds or chopped chocolate if adding.

Place the sunflower seeds in a separate bowl and wet your hands slightly with water.

Spoon the dough into about 12-18 portions and roll each into a rough ball [normal for the dough to be a bit wet].

Drop dough balls into bowl of seeds and roll to coat them, then flatten them slightly on prepared baking sheet about 2 inches apart [they spread].

Bake cookies for 10 to 15 minutes, let cool slightly before serving.

Store in an airtight container at room temperature for up to 1 week.

carob sun butter cookies

free of dairy, gluten, grains, nuts, caffeine, soy, refined-sugar modified from a My New Roots recipe
Course Dessert
Cuisine baking, gluten-free, soy-free, sugar-free, vegan
Servings 12 cookies

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