In “Growing Loofa for Sponges” you will see that I offered my young neighbor Zachary a carob oatmeal gluten-free cookie after our work peeling loofas. Here’s the recipe. I hope you enjoy the episode and the cookies!
Carob Oatmeal Gluten-free Cookie Recipe
3/4 cup coconut sugar
1/2 cup butter or ghee
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk or yogurt
1 egg, beaten
1 teaspoon ground cinnamon
1 cup gluten-free quick oats
1/2 cup carob powder
1/2 cup almond meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt, optional
1/2 cup shredded coconut
Preheat oven to 350°F. Line baking tray with parchment paper. Cream together butter or ghee and sugar until smooth. Stir in milk or yogurt, egg, almond and vanilla extracts. You can do this in a separate bowl, but I don’t. I just mix it all in one bowl. Add the dry ingredients and stir together. Drop rounded tablespoonfuls of dough onto baking tray. Makes about 15. I use big spoonfuls and it made 8. Bake for 15 minutes. Cool on rack.
*I am a big fan of Bob’s Red Mill products and this recipe I modified from the back of their Quick Cooking Oats. I tried this with and without an egg, and with the egg held together better, because I’m not a fan of Xanthan Gum, Tapioca Flour or Potato Starch, which are used to bind together baked goods when you don’t have gluten. I love a lot of flavor, but you can easily do this with just almond extract and no cinnamon. It’s also good without the coconut. The great thing about this recipe is: unlike chocolate, carob has 0 mg caffeine, and coconut sugar has a low glycemic index, so you can feel a little better about eating sweets, and especially offering a cookie to a child!
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