Cherry Carob Cookies
Author:
Angie Alt
Prep time:
20 mins
Cook time:
14 mins
Total time:
34 mins
Serves:
12
Ingredients
¾ cup
cassava flour
¼ cup
carob powder
1 tablespoon + 1 teaspoon
gelatin
¾ teaspoon baking soda
¾ teaspoon
sea salt
½ cup
palm shortening
¼ cup
maple syrup
¼ cup
coconut sugar
1 teaspoon pure
vanilla extract
½ cup dried cherries, chopped
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, mix flour, carob, gelatin, baking soda and salt.
In another mixing bowl, cream shortening, maple, coconut sugar, and vanilla together.
Place a fine mesh sieve over the shortening mixture bowl and sift the dry flour mixture into it.
Carefully combine the flour mixture with the shortening mixture until a dough forms.
Add the cherries. Place in refrigerator for 10 minutes to chill.
Use approximately 1-2 tablespoon-sized scoops to place dough onto baking sheet, gently pressing down on each.
Bake for 9 minutes, then begin checking every 2 minutes until they reach desired firmness (they will get firmer as they cool, so do not over bake).
Notes
This recipe was inspired by the lovely folks at Otto's Cassava Flour and their traditional chocolate chip cookie
recipe
.
Recipe by
Autoimmune Wellness
at https://autoimmunewellness.com/cherry-carob-cookies/
3.4.3177