Wholegrain cookies rich in coconut and carob flavour that you will love!
I have just recently discovered the wonders of carob by making little raw banana/orange bites (the recipe is on the blog), so this time I decided to bake some wholegrain cookies. Carob has the natural sweetness so coconut palm sugar is an excellent choice to go with it and complete and caramelize the flavour of the cookies. Another bonus is that it's glycemic index is low.
Instead of using hazelnuts for the crunchy touch, you can use another nut by your choice.
- 1 egg
- 65 g coconut palm sugar
- 35 ml agave or maple syrup
- 125 ml extra virgin coconut oil
- 35 g carob powder
- 85 g oat flour
- 75 g wholegrain spelt flour
- 25 g coconut flour*
- 5 g powdered psyllium husk
- 1 tsp baking powder
- 45 g raw hazelnuts
*Use coconut flour not shredded coconut.
Beat the egg with the agave/maple syrup and coconut palm sugar. Gradually mix in the coconut oil.
In a different bowl combine all the dry ingredients. You can throw in a pinch of Himalayan salt as well.
Combine the wet and dry ingredients by using a mixer. Do not overwork the dough, just stir until all ingredients are nicely incorporated.
Chop te hazelnuts roughly and stir them in by hand.
Shape small balls with your hands and place them on a baking tray lined with parchement paper. It is not necessary to press the balls, just leave them as they already are.
Bake on 180 C degrees, for 10 minutes or a bit less. Be careful not to burn them. As soon as a nice crust has formed and they got a brownish colour you can take them out of the oven. By taking them out you will prevent them to be dry later on the inside and you will help them keep the tenderness and moisture.
The moment you take the cookies out of the oven they will be soft, so carefully transfer them on a wire rack for cooling. They will harden by cooling.
Store in a glass jar or in a tin.