Yessssssssssssssss. Finally a cookie recipe that I can eat! (And it passed the 3 little chef taste test). For all those of you with weirdo allergies/intolerance or just looking for a healthy sweet, here it is:
YoungLifeHouse Oatmeal Carob Cookies
Ingredients:
- 1 cup quick-cooking rolled gluten-free oats (just put that part in there if you have gluten issues)
- 1 cup unbleached all-purpose flour
- ⅓ cup organic can sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. fine sea salt
- ⅓ cup agave syrup
- ½ cup safflower/vegetable/olive oil
- 1 tsp. vanilla extract
- ¼ cup carob chips
Instructions:
- Preheat the oven to 350 degrees F.
- Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the agave, oil and vanilla extract. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the dried fruit.
- Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.
- If you don't have weirdo allergies like me, you can substitute in real chocolate chips or add 1 tsp. of cinnamon.
- 1 cup unbleached all-purpose flour
- ⅓ cup organic can sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. fine sea salt
- ⅓ cup agave syrup
- ½ cup safflower/vegetable/olive oil
- 1 tsp. vanilla extract
- ¼ cup carob chips
Instructions:
- Preheat the oven to 350 degrees F.
- Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the agave, oil and vanilla extract. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the dried fruit.
- Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.
- If you don't have weirdo allergies like me, you can substitute in real chocolate chips or add 1 tsp. of cinnamon.
Hey, they're not toll house Chocolate Chip cookies, but these are still pretty delicious (and you can eat the batter straight from the bowl without salmonella fears). YUM!
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