I remember as a child my mother would give us mocha in place of cocoa or coffee. Of course, back then, decaffeinated coffee didn’t exist and parents were told caffeine was bad for growing children. Thankfully, it didn’t occur to her that chocolate has as much caffeine as coffee! So she would put a little instant coffee into our cocoa. I must admit to this day, I much prefer mocha to plain cocoa. Now that chocolate is no longer on my menu, I’ve substituted carob in it’s place and I think it works just fine. These are more like a flat fudgy truffle than a cookie. Very quick and easy to make using a food processor. These are the perfect “cookies” to make during the summer when no one wants to turn on their oven.
In the bowl of a food processor, combine:
1 generous cup gluten-free rolled oats
1 tablespoon carob powder (of course you could also use cocoa powder)
1 tablespoon instant coffee or expresso
1/4 teaspoon sea salt
1/4 cup protein powder
2 tablespoons date sugar
1/4 cup pumpkin seeds*
1/4 cup seed or nut butter
1 teaspoon vanilla extract or vanilla powder
Blend until the mixture is slightly crumbly and most of the oats are ground along with the whole pumpkin seeds. Slowly pour in the non-dairy milk, about 1-2 tablespoons at a time, until the mixture forms a dough. It should be a little sticky but mostly dry. Scoop out about 1 to 2 tablespoons, depending on how large you’d like the “cookies”, roll into a ball and then flatten in your palm. Place on a sheet of waxed or parchment paper after coating each cookie with a mixture of:
1 tablespoon carob powder
1 tablespoon crushed instant coffee or expresso powder
1 tablespoon date sugar
I mixed the above in a small bowl and then coated each side with the carob mixture by putting the cookie flat into the bowl and then turning it over. The mixture stuck just fine without any pressure. Makes 10-12 depending on size. Remove to a large plate or small baking dish and refrigerate for about 15 minutes. Store in zip-lock bags in the refrigerator.
*I used pumpkin seeds and pumpkin seed butter but any type of seed or nut will work – sunflower seed butter and sunflower seeds would be just as good.