Carob, Peanut And Cranberry CookiesFrom jo_jo_ba 1 year ago
- 1/4 cup ground flaxseed shopping list
- 1/2 cup hot water shopping list
- 1 1/4 cups whole wheat flour shopping list
- 1 cup all purpose flour shopping list
- 1 tsp baking soda shopping list
- 1 tsp sea salt shopping list
- pinch nutmeg shopping list
- 1/2 cup canola oil shopping list
- 1/4 cup light-flavoured olive oil (or more canola oil, I ran out) shopping list
- 2/3 cup sucanat (or sugar) shopping list
- 2/3 cup dark brown sugar shopping list
- 1 tsp vanilla shopping list
- 1 1/2 cups carob chips shopping list
- 1 1/2 cups raspberry flavoured cranberries shopping list
- 2/3 cup chopped peanuts shopping list
How to make it
- Preheat oven to 375F and line 4 baking sheets with parchment or silicone.
- In a small bowl, whisk together the flaxseed and hot water. Set aside.
- In a medium bowl whisk together the flours, baking soda, salt and nutmeg together.
- In a large bowl, beat the oils, sugars and vanilla until smooth.
- Add the flax mixture and beat in.
- Beat in the flour until well combined.
- Fold in the carob chips, cranberries and peanuts.
- Portion two-tablespoon size scoops onto the sheets.
- Bake, one sheet at a time, for 9-10 minutes.
- Cool completely on the sheets.
The Cookjo_jo_ba Oshawa, CA
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