Monday, June 16, 2014

No Bake Carob Cookies

This recipe is adapted from Chocolate Covered Katie's "Mocha Chip No Bake Cookies." Since us IC-ers tend to avoid coffee and chocolate, I adapted this recipe to be IC friendly. It's the perfect breakfast treat and can be made sugar free and still tastes good! It's also gluten and dairy free. This cookie is basically perfect. So get baking! 

No Bake Carob Cookies

2/3 cup quick oats 
1/4 cup plus 3 tbsp oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) 
2 tbsp carob powder 
1/4 tsp salt
1/4 tsp baking soda
1/4 cup plus 1 tbsp sugar or xylitol
1/4 cup Rice Krispies 
1/4 cup vegetable oil or coconut oil
2 tbsp water
1/2 tsp pure vanilla extract

 In a mixing bowl, combine all dry ingredients and stir well. In a small bowl, combine liquid ingredients, then pour wet into dry and stir until incorporated fully. Roll into smaller balls or put in fridge until a little firmer. (Note: if you use coconut oil, these cookies will harden when chilled, but go back to being soft if left out.) You could also bake these if you wish. I baked some of mine at 375 for about 6-8 minutes and they were still super delish!


Xx, A!

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