I think this is the third recipe I’ve put up on the blog for carob (or chocolate) chip cookies. This one is very easy to make and tastes great. I cooked mine for 15 minutes and they were caky, so stick to 10-12 minutes for a chewy cookie. It should make 18-20 cookies so if you have dough left over, increase the size of each cookie. If smaller cookies are wanted, bake them for only 7-10 minutes.
Preheat oven to 350 degrees. Grease a large cookie sheet (to hold all the cookies at once).
In a small bowl, soak 8-10 medjool dates or 1 cup of diced dates in 1 cup boiling water for 10-15 minutes (this is the longest part of the process!)
Pour the dates and the water into a food processor (I actually used my Vitamix) and process for 1-2 minutes until the dates are pureed. Scrape back into the small bowl. Whisk in to the dates:
1/2 cup avocado or melted coconut oil
2 teaspoons vanilla
In a medium bowl combine:
2 cups brown rice flour
1/2 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
Pour the date mixture into the flour mixture along with 1/2 cup unsweetened carob or chocolate chips. Mix until combined. Take 2 tablespoon to 1/4 cup of the dough and shape by hand into a ball, then flatten, and put them on the greased cookie sheet. Don’t worry about putting them close on the cookie sheet because they won’t spread much although they will puff up slightly when baked.
Cool on cookie sheet for a few minutes before moving them to a cooling rack. Store in an airtight container.
cookingwithoutallergens 