Almond Flour Carob Chip Cookies

This recipe was inspired by the chocolate chip cookie recipe on the back of my Bob’s Red Mill Almond Flour bag. With a few adjustments (substituting chocolate chips for carob chips, cutting back on the flour and adding oats), I have turned this into a household favorite that often requires a double batch. Enjoy!

Ingredients:

• 2 cups almond flour

• 1 cup oats

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1/4 cup coconut oil

• 1/4 cup maple syrup

• 3 eggs

• 1 tsp vanilla extract

• 1/2 cup carob chips (add more or less per preference), or chocolate chips

• Optional - 1/2 cup toasted almonds

Instructions:

1. Preheat oven to 375 degrees.

2. Combine almond flour, oats, baking soda, and sea salt, and set aside.

3. Mix coconut oil (melted), maple syrup, eggs, and vanilla extract.

4. Slowly add dry ingredients to egg mixture and mix for 1 minute.

5. Add carob/chocolate chips and toasted almonds (if desired), and mix until well combined.

6. Place large rounded tablespoons onto greased baking sheet, about 1 inch apart. Flatten slightly.

7. Bake until set and golden, about 15 minutes.