Carob Almond Butter Cookies
According to Native Batch, “The cookie has a subtle sweetness and reminds me of a shortbread type perfect to have with a cup of tea or any hot beverage of your choice.”
- 1/2 cup of millet flour
- 1/2 cup of quinoa flour
- 2 tbsps roasted carob powder
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of sea salt
- 8 dates (Used Halawi dates for this recipe)
- 1/2 cup of organic almond butter
- 3-4 Tablespoons of unsweetened non-dairy milk (Almond milk)
- First, in a high powered blender make flours from the quinoa and millet grains. 1/2 cup of millet will yield a 1/2 cup of millet flour, 1/4 cup of quinoa will yield a 1/2 cup of quinoa flour.
- Add flours to a food processor with all the other ingredients except for the non-dairy milk.
- Blend everything together. Once incorporated, add 1 tablespoon of milk at a time and blend until mixture starts to form a ball.
- Take the cookie mixture out of the food processor and make into a ball.
- Place into a resealable bag and flatten dough down while in bag to make a disc.
- Place in the refrigerator for a couple of hours.
- Roll out dough to 1/4 inch and cut out cookies using any shape you desire.
- Place cookies on ungreased cookie sheet or cookie sheet lined with parchment paper.
- Bake at 350 degrees for 12 minutes or until edges of cookies start to brown.
- Cool completely before enjoying.
Thank you Native Batch for this recipe! For more healthy recipes, please follow @nativebatch on Instagram!