Carob cookies - Gluten Free

 

2 cups almond flour
2/3 carob powder
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar

1 egg replacer

1 tbsp. crushed flaxseed + 3 tbsp. water

1/2 cup non dairy milk

1 cup organic unsweetened coconut flakes

2/3 crushed pecan nuts and 1/2 cup of crushed coconut flakes

You'll need 6 bowls.

 In the first mixing bowl, mix the almond flour, carob powder, and baking soda, set aside.

In the second tiny glass bowl, mix 1 tbsp. flaxseed meal and 3 tbsp. of water, mix well and set aside. In the third bowl, mix the canola oil, sugar, flaxseed mixture and milk. Mix well and set aside. In the forth bowl add the 1 egg replacer set aside. Add wet ingredients to the dry ingredients and stir until well combine. Let the mixture sit for 10 minutes.

Use a small bowl to hold 2/3 cups of pecan nuts. Use a 1/2 cup for the crushed coconut flakes.

Place parchment paper on a cookie sheet. Use a tbsp. to scoop the cookie mixture, and drop them onto a cookie sheet. Topped the cookie mixture with coconut flakes and pecan nuts. Bake at 350 for 15 minutes.

These cookies are soft, crispy around the edges. If you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn