Brazil Nut and Carob Chip Cookies

10. April, 2009

These are absolutely lovely. They are not too sweet and not too rich, just perfect with a glass of ice cold soy milk (or regular milk if you prefer). You can always use dark, organic chocolate with raw cane sugar (or milk chocolate) instead of the carob if you prefer. If you are sensitive to cocoa powder, carob is perfect for you. I never, ever use butter in my recipes so these are made with coconut oil and nuts. The cookies are also packed with protein and healthy fats which are good for your heart, as well as containing fibre and complex carbohydrates.

Note that you will need to cook the dates in the fruit juice and then allow them to cool.

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Lovely cookies, perfect, fresh out of the oven with a glass of milk (or soy milk

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This recipe is:

Lactose (dairy) free

This recipe is easy to make:

Nut free

Brazil Nut and Carob Chip Cookies

Makes 36 cookies

Ingredients

100 grams (3½ oz) dates, chopped coarsely
200 millilitres (7 fluid oz) apple or orange juice (without added sugar)
30 grams (1 oz) Brazil nuts, chopped fairly finely
100 grams (3½ oz) dark carob (with raw cane sugar), chopped fairly finely
185 grams (6¾ oz) spelt flour
1 teaspoon aluminium free and gluten free baking powder
60 grams (2 oz) Rapadura (or other raw cane sugar)
1 egg (please use free range eggs)
4 tablespoons coconut oil
1 teaspoon vanilla extract (from a health food store)

Preparation

Chop the 100 grams dates coarsely.
Place the dates in a small saucepan along with the 200 millilitres apple or orange juice. Cook for 20 minutes or until smooth. Set aside and allow to cool.
Chop the 100 grams carob and 30 grams Brazil nuts fairly finely.
In a medium bowl, sift together 185 grams spelt flour and 1 teaspoon baking powder.
In a small bowl, mix together the egg, the cooked dates, 4 tablespoons coconut oil, 60 grams raw cane sugar and the 1 teaspoon vanilla extract.
With a large wooden spoon, fold the wet ingredients into the dry ingredients and combine everything well together.
Place baking parchment on a baking tray.
Drop tablespoons of batter onto the baking parchment (or form little balls with your hands) and press down lightly with a back of a spoon (to even out any bumps).
Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 15-20 minutes.
Cool on a wire rack.

Tips

You can use dark, organic chocolate (with raw cane sugar) instead of the carob.
You can use raisins instead of the dates.
You can use other nuts instead of the Brazil nuts. Try walnuts, pecan nuts, almonds and hazelnuts.