Well hot damn! I had been wanting to create a cookie which combined a few of my favorite things, sunflower butter, carob chips and just good nutrition without boatloads of sugar and thus these bad boys were born!
To be honest, these cookies work just fine with chocolate chips, but carob and sunflower butter are a match made in heaven, no joke! Carob chips or carob in general have been a longtime favorite of mine just because I’m not a huge chocolate lover, and growing up carob was a go-to alternative to avoid the caffeine which made me hit the sky! Carob is also naturally sweeter and caffeine free. So for those of you dodging the big C, give carob a try!
I consider these a snack because they actually serve more of a nutritional purpose rather than a dessert-type purpose, even though they are delectable. I use “flax eggs” as an alternative to real eggs or even chickpea eggs. They also just work really well with this particular recipe, and add extra Omega fatty acids while thickening the dough. Flax eggs are super easy to whip up and less of a dirty hassle than prepping real eggs. It’s a 1-3 ratio, combing 3 tablespoons water with 1 tablespoon ground flax meal.
I use coconut sugar (you can play with the preferred amount but I only use 1/2 a cup), and add coconut oil to the mix (you can also use ghee if you aren’t vegan, but it also works just as well). I begin by combining all the dry ingredients used in this recipe (the full recipe is waiting for you below) in one bowl, and the wet in another, eventually mixing both together with either a food processor or an electric mixer.
I chose to make medium sized cookies with a pretty good thickness in size. To do so, I scooped 14 evenly sized cookies and placed about 1 1/2 inches away from each other on a glass cooking sheet (parchment paper works too). Preheating the oven at 350 degrees, these babies are ready to go!
These babies are the perfect gooey, nutrition-filled pieces of heaven. They take about 13 minutes to bake, and another 10-15 to cool. Honestly, it’s really hard to wait, at all. I can confess I burned the crap out of myself just on the basis of not being able to wait long enough for them to cool!
Anyways folks, I hope these cookies enlighten your snackage adventures, and please reach out if you’ve got any questions or comments! I love hearing from you all!
Sunflower Carob Chip Trek Cookies
They're nutty, crunchy, nutrition-filled and uniquely delectable. I guarantee these badass cookie bites will meet all your snackage needs...
Ingredients
- 1 Tbsp Ground Flax Meal
- 3 Tbsp Water
- 1/2 Cup Unsweetened Sunflower Butter
- 1/2 Cup Coconut Sugar
- 2 Tbsp Unsweetened Almond Milk
- 1/2 Cup plus 2 Tbsp Gluten-Free All Purpose Baking Flour (or choice)
- 2 Tsp Vanilla Extract
- 1 Cup Carob Chips (chocolate chips work too)
- 1/4 Cup Coconut Oil (or ghee)
- 1/3 Tsp Fine Sea Salt
- 1/3 Tsp Baking Soda
Instructions
- Begin by mixing together the flax meal and water and then set it aside to gel for 5 minutes. This is a 3-1 water-flax ratio. In another bowl, beat the sunflower butter, coconut oil, coconut sugar and vanilla together until smooth and creamy, about 1 minute using a hand held mixer or food processor. Beat in the flax mix until thoroughly combined.
- In another bowl, mix together the gluten free flour, baking soda, salt and carob chips. Proceed by adding the dry ingredients to the wet and mix until no dry spots remain. Scoop 14 (medium sized or more if you prefer thinner cookies), evenly on a cookie sheet with parchment paper or a glass mat.
- Preheat the oven to 350 degrees F. Bake them for 12-14 minutes as the edges begin to brown. Check periodically. Let them cool on a baking sheet for 10 minutes before transferring them to a cooling rack to continue cooling for 10-15 minutes.
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