Food recipes
Carob-Coconut-Pecan Cookies
Carob-Coconut-Pecan Cookies Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents...
Carob-Coconut-Pecan Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
syrup, maple, canadian
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, canola
carob flour
nuts, pecans
Directions:
Preheat oven to 350.
Stir together the flour, baking powder, baking soda, coconut, sugar and salt.
In a separate bowl, combine the maple syrup, extracts, and oil, then stir in the carob chips and tasted pecans.
Add the wet ingredients to the dry and stir just until they're well combined (don't overmix!
).
Spoon the batter onto a nonstick or parchment paper-lined sheet, flattening each just a little.
Bake for 9-12 minutes, until lightly golden (any longer and you risk drying them out).
Let cool for about 1 minute on the sheet, then transfer to a wire rack to cool completely.
Note: I always use the spelt flour, but Zaar doesn't recognize it so I put the white flour as the first option for nutritional accuracy.
I put regular salt rather than sea salt for the same reason.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
syrup, maple, canadian
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, canola
carob flour
nuts, pecans
Directions:
Preheat oven to 350.
Stir together the flour, baking powder, baking soda, coconut, sugar and salt.
In a separate bowl, combine the maple syrup, extracts, and oil, then stir in the carob chips and tasted pecans.
Add the wet ingredients to the dry and stir just until they're well combined (don't overmix!
).
Spoon the batter onto a nonstick or parchment paper-lined sheet, flattening each just a little.
Bake for 9-12 minutes, until lightly golden (any longer and you risk drying them out).
Let cool for about 1 minute on the sheet, then transfer to a wire rack to cool completely.
Note: I always use the spelt flour, but Zaar doesn't recognize it so I put the white flour as the first option for nutritional accuracy.
I put regular salt rather than sea salt for the same reason.