One would think that with all the flurry of concern over chemical exposure and carcinogens and the like, that I’d have some uber-healthy veggie-filled delight to share with you. One would be wrong. One would not know me very well.
If you know me at all, you know what to expect here. Cookies.
Okay, these are grain-free, vegan, date-sweetened, refined-sugar-free cookies. And they’re filled with carob, the Sweet or Savory Kitchen Challenge Ingredient of the month. That almost counts as veggie-filled, right?
1/2 cup (74g) pitted dates
1/4 cup (56g) coconut oil
1 T. ground flax seed + 3 T hot water
1 t. vanilla
1/2 cup (56g) carob powder
1/2 cup (60g) almond meal
1/2 t. baking soda
1/4 t. salt
Preheat oven to 350°. In the bowl of a food processor blend the dates until finely chopped. Add the coconut oil and blend until fluffy. Add the flax egg and vanilla. Pulse until incorporated. Add the rest of the ingredients and pulse until smooth. (You will probably need to scrape the food processor bowl once or twice during all of this.)
Scoop by tablespoons onto parchment lined cookie sheets. Flatten slightly with the palm of your hand. Bake for 9-11 minutes.
Sadly, the kiddo has declared carob a “nasty” ingredient.
Oh well. More for me.