When testing these cookies for my cookbook, many people told me that these were their favorite. This surprised me, since carob can sometimes be disappointing for those expecting chocolate. But the ingredients combine so well in this cookie that even if you love chocolate (as I do), you will love these cookies too!
1 cup sifted spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut
1/4 cup unrefined sugar
1/4 teaspoon sea salt
1/3 cup pure maple syrup
(a little generous)
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/4 cup canola oil (a little generous)
1/3 to 1/2 cup carob chips
1/3 to 1/2 cup toasted pecans
Preheat oven to 350°F (176°C).
In a bowl, sift together the flour, baking powder and baking soda. Add the coconut, sugar, and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the vanilla and coconut extracts, then stir in the oil, carob chips, and toasted pecans and stir through.
Add the wet mixture to the dry, and stir through until just well combined (do not overmix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper; flattening them just a little.
Bake for 11 minutes, until lightly golden (if you bake for much longer, they will dry out). Let cool for no more than 1 minute on the sheet (again, to prevent drying), then remove them with a large spatula and transfer to a cooling rack.
Look for a sifted spelt flour in your grocery store, or sift it yourself through a fine sieve to remove any grainy textures.
You can use unbleached all-purpose wheat flour in this recipe as well. Use less, though; measure out 1 cup, then remove 3 tablespoons.