Chocolate Carob Chip Cookies

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Delicious and super chocolatey yet incredibly healthy.

Ease: super quick Type: breakfast, snack, dessert Prep Time: 15 minutes Total Time: 20 minutes Yield: 40 - 1" cookies

Cook's notes

Beware that most carob chips use hydrogenated oils. Sun Organic has organic, barley malt sweetened, non-hydrogenated carob chips if you cannot find them at the health food stores.

Agave syrup is a sweetener found at most health food stores. It is metabolized more slowly in the body so you do not get a "sugar rush." If you cannot find it, use light colored honey.

The best cocoa powder I have ever had is made by Frontier. (KSA certified kosher.) Be sure to get the non-alkalized cocoa which is, unfortunately, not organic. You can buy it directly from Frontier or save money by special ordering 1 lb. bags from Whole Foods.

Ingredients

1 c soy flour
1 1/2 c whole wheat pastry flour
1T baking powder
1/3c + 1/4 c non-alkalized (not Dutch) cocoa powder
1/2 c agave syrup
1T honey
3 eggs
1/2 c chopped walnuts
3/4 c carob chips (optional)

Steps

• Preheat oven to 375° F convection or regular bake. Lightly oil 2 cookie sheets. Nonstick no need to oil.
• Mix flours and baking powder and cocoa together and set aside. Beat agave, honey, and eggs together.
• Gently combine the wet ingredients with the dry. Fold in the walnuts and optional carob chips..
• Drop by teaspoonful onto cookie sheets. Bake about 6 minutes.
• These cookies freeze beautifully.

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