Oatmeal Carob Chip Cookies

This was a variant on a recipe in The Whole Foods Allergy Cookbook. Even my husband, who hates carob, loved these cookies. They aren’t terribly sweet, but just sweet enough.

1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup unsweetened applesauce
1 tsp vanilla
1 1/4 cup spelt flour
1/4 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
1 tsp baking pwder
1 cup oats
1/2 cup carob chips

Mix coconut oil and maple syrup, and then stir in vanilla and applesauce. Mix dry ingredients in a separate bowl, and then add to the wet ingredients. Add oats and carob chips.

Place spoonfuls onto a cookie sheet (they don’t flatten out, so help them along). Bake 10-12 minutes at 350.

I would like to try chopped nuts in these next time.

The batter freezes well. I would like to try shaping them into logs, freezing them, and then slicing the thawed dough into cookies, although I am not sure if they would end up funny looking.

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