Once upon a time when I was about 8 years old I remember I didn’t care for chocolate, especially chocolate chip cookies. Imagine the shock of my friend’s mother who pulled out a batch of piping hot chocolate chips cookies only for me to refuse them. I’m sure she thought I was a strange child.
I made up for lost chocolate chip cookie eating time later in my teens years. No one had to twist my arm to eat them or other chocolate goodies. And, after I indulged, I became a balanced chocolate lover: I didn’t overindulge [ok sometimes] and I didn’t deprived myself [certainly not].
The crisp fall weather and the anticipated fun and festivities of the approaching holiday season puts me in a state of cookie nostalgia. I want cookies! Lots of them. In the coming days, weeks, and months, the dehydrator will get serious use churning out batches yummy treats - like this one.
Cacao Nib Carob Cookies
This recipe calls for ground *aat groats: whole grain oat kernels with the hull removed. You can find organic oat groats at health food stores or online.
1 cup organic oat groats*, ground to flour
1/2 cup carob powder
1/3 cup agave
1 1/2 teaspoon organic vanilla extract
1/4 teaspoon Himalayan pink salt or sea salt
1/4 - 1/3 cup cacao nibsCombine the ingredients
Place all ingredients in a food processor. Process until mixture forms into a ball.
Shape the cookies
Take 1 tablespoon of dough and roll it between the palms of your hands to form into rounds. Lightly coat a cutting board with coconut flour and place rounds on cutting board. Use the bottom of a small glass to press each round into flat discs or use the palm of your hand to flatten dough. Use a spatula to gently lift dough from cutting board and transfer to a dehydrator tray.
Dehydrator the cookies
Place the tray of cookies in the dehydrator. Turn cookies midway through dehydrating. Dehydrate 4-5 hours for softer cookies; 6-7 hours for crispier cookies.
Yield 16 cookies
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Once upon a time when I was about 8 years old I remember I didn’t care for chocolate, especially chocolate chip cookies. Imagine the shock of my friend’s mother who pulled out a batch of piping hot chocolate chips cookies only for me to refuse them. I’m sure she thought I was a strange child.
I made up for lost chocolate chip cookie eating time later in my teens years. No one had to twist my arm to eat them or other chocolate goodies. And, after I indulged, I became a balanced chocolate lover: I didn’t overindulge [ok sometimes] and I didn’t deprived myself [certainly not].
The crisp fall weather and the anticipated fun and festivities of the approaching holiday season puts me in a state of cookie nostalgia. I want cookies! Lots of them. In the coming days, weeks, and months, the dehydrator will get serious use churning out batches yummy treats - like this one.
Cacao Nib Carob Cookies
This recipe calls for ground *aat groats: whole grain oat kernels with the hull removed. You can find organic oat groats at health food stores or online.
1/2 cup carob powder
1/3 cup agave
1 1/2 teaspoon organic vanilla extract
1/4 teaspoon Himalayan pink salt or sea salt
1/4 - 1/3 cup cacao nibs
Combine the ingredients
Place all ingredients in a food processor. Process until mixture forms into a ball.
Shape the cookies
Take 1 tablespoon of dough and roll it between the palms of your hands to form into rounds. Lightly coat a cutting board with coconut flour and place rounds on cutting board. Use the bottom of a small glass to press each round into flat discs or use the palm of your hand to flatten dough. Use a spatula to gently lift dough from cutting board and transfer to a dehydrator tray.
Dehydrator the cookies
Place the tray of cookies in the dehydrator. Turn cookies midway through dehydrating. Dehydrate 4-5 hours for softer cookies; 6-7 hours for crispier cookies.
Yield 16 cookies
Back to Top ⇑
Related posts: