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.
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