AuthorMaría HummelBecause these cookies are made without refined flour, they are much healthier than other recipes since they have much more fiber and a good amount of protein. However, since they are sweetened, it is recommended that diabetics consume them in very moderate amounts and as part of a program to eliminate insulin resistance.
Ingredients
Instructions
Pre-heat oven to 350°F.
Combine all ingredients except carob chips or raisins in a food processor and process until there are no large pieces left (be sure to scrape the sides of the processor and reprocess if necessary).
Pour the mixture into a bowl and stir in the carob chips. The mixture will be sticky and thick.
Wet your hands and form small balls or use a spoon to form cookies.
Place the balls on a greased oven tray or covered with parchment paper.
Crush each ball to form the cookies.
Bake for 10 to 12 minutes.
The cookies will still be soft when they come out of the oven so make sure to cool them before you store them.
Cookies can be stored outside the refrigerator for 3 to 4 days, or refrigerate for a week.
12 servings 2 cookies * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Pre-heat oven to 350°F.
Combine all ingredients except carob chips or raisins in a food processor and process until there are no large pieces left (be sure to scrape the sides of the processor and reprocess if necessary).
Pour the mixture into a bowl and stir in the carob chips. The mixture will be sticky and thick.
Wet your hands and form small balls or use a spoon to form cookies.
Place the balls on a greased oven tray or covered with parchment paper.
Crush each ball to form the cookies.
Bake for 10 to 12 minutes.
The cookies will still be soft when they come out of the oven so make sure to cool them before you store them.
Cookies can be stored outside the refrigerator for 3 to 4 days, or refrigerate for a week.
Notes
