So, you’ve gotten past the crazy stage of cravings that crop up in the first week or two. You’re no longer terrorizing your family. At least not on a regular basis. You’ve bought into this whole new lifestyle of eating, and are feeling better. And, while the Special Occasion Chocolate Chip Cookies were something of a lifesaver late that one Saturday night when it was either that or an entire pint of Ben and Jerry’s, now you’re a little afraid to make them too often. You’re ready for the next stage.
Think of it like a 12 step program for cookie withdrawal. And now you’re on step 2. I don’t know what the other 10 steps may be…I’ll have to see. Maybe there are only like 2 steps total. At any rate, this is the next step.
In that case, I bring you Nutty Carob Chip Cookies. I bought carob chips from the bulk bins at my last visit to Whole Foods because I knew they were naturally sweet, with no added sweeteners at all, and are commonly used as a substitute for chocolate. I tasted them and they taste very familiar to me. There’s a childhood memory attached with that flavor for me, but I don’t remember what it is. It’s not really like chocolate, but I can see how it’s a good substitute for it. So I decided to try them out, with a new, less inflammatory version of my chocolate chip cookie recipe.
This version has no wheat flour at all – since I’ve found that I feel much better in general when I don’t eat wheat – and less palm sugar. It has carob chips instead of chocolate chips, which is good news for people with migraine or headache problems. It also has a bit of inflammatory fighting flax seed!
These cookies aren’t as close to “real” chocolate chip cookies as my other ones are, but they’re really good. Soft, and nutty, with a mildly sweet flavor. By now, if you’ve been cutting sugar for a month or so, your taste buds are much more sensitive to sweet flavors so a little goes a long way. So, while these may or may not have hit the spot in week one (since I didn’t try it then, I really don’t know), they definitely will now! My kids went crazy over them, though, and I haven’t made them cut sugar, so that has to mean something! So, even if you are only in week one, or are just starting out, there’s no reason you can’t give these a try. They really are good, so they might surprise you!
Nutty Carob Chip Cookies
- 1/2 cup butter, softened
- scant 1/4 cup palm sugar (1/4 cup with about 3 Tbsp removed)
- scant 1/4 tsp Stevia powder (I use Sweet Leaf)
- 1 egg
- 1 tsp pure vanilla extract (no sweeteners added)
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 Tbsp ground flax seed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- about 1/4 cup chopped pecans, or a handful
- about 1/4 cup carob chips, or a handful
Preheat oven to 350. Mix together the softened butter, palm sugar, and stevia powder in a mixing bowl. Add the flours and ground flax seed, putting the baking soda, salt, and cinnamon on top. Mix it all together until fully incorporated. Stir in the nuts and carob chips. Drop small spoonfuls of the dough onto a foil-lined baking sheet and flatten slightly with your fingers. (They don’t melt down like ordinary cookies for some reason, so they’ll stay in round lumps if you don’t flatten them.) Bake for 12 minutes. Allow to cool for 5 minutes before removing from tray.