9:24 AM
Sensible Vegetarian
Do you or any body in your house hold have any food allergies or do you or any one in the house hold go through any kind of elimination diet? If so you can really understand how difficult it is find out alternate cooking ingredients, if not you should be happy and feel really blessed. Gluten is the binding agent in lot of baked products. But if this needs to be substituted with a gluten free ingredient there are various possible substitutions like rice flour, tapioca and potato flour. But almond flour is one of the best and very tasty substitute in case you don’t include gluten in your diet. Along with almond flour, I have used carob chips, maple syrup and coconut oil as the fat in making this cookie. A delicious after school snacks for the kids. If you do not include gluten in your diet, what do you use as a substitute? Would love to hear about it.
Carob is an evergreen plant native to the Mediterranean region. Carob chips are made out of carob powder. They are similar in appearance and texture to chocolate chips, although the taste is distinctly different from that of chocolate. Carob is a naturally sweet substance, so there is generally no sugar added to the chips during manufacture. Carob chips also lack the stimulants caffeine and theobromine found in chocolate.
Even though maple syrup is a safe alternate to refined sugar, if you are on a low fructose diet or diabetic diet this is not the sweetener for you.
Preparation Time – 10 Minutes
Cooking/Baking Time – 12-13 Minutes
Serves – Makes 24 Cookies
Ingredients
Blanched super fine almond flour – 2 Cups
Maple Syrup – 1/3 Cup
Carob Chips – 1/3 Cup
Baking Soda – 1/2 Tsp
Coconut oil – 1/4 Cup Solid and melted to yield approximately 1/3 Cup
Vanilla extract – 1/2 Tsp
Salt – pinch
Method
1) Preheat baking oven and line two cookie trays with parchment paper.
2) In a wide bowl add the almond flour, salt, baking soda and carob chips.
3) To this add maple syrup, warm coconut oil and vanilla extract and using a spatula combine well.
4) Make 24 equal sized balls and take each ball and place them in the baking tray and slightly press to form a patty shape.
5) Bake for 10-12 minutes until slightly browed and remove from heat.
6) Leave the cookie in the baking tray for few minutes and then cool in a wire rack before transferring to an airtight container.
7) Keeps good for at least 6-7 days at room temperature.
Events
Sending this to Sending this Kid’s delight eggless & vegan bakes hosted by Priya an event started by Srivalli.
Sending this to Vardhini’s Sweet Luv
Off to Let’s cook something sweet an event by Radhika.
Sending this Raji’s Healthy Diet Event – baked goodies an event started by Priya.
Off to Bon Vivant Moments # 1 – Sweet Moments
Off to Bake Fest an event hosted by Kalyani of Sizzling Tastebuds an event started by Vardhini.
Sending this to Cake, Cookies & Desserts event hosted by Anjali.
