Carob, Peanut and Cranberry Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
1/4 cup ground flaxseed1/2 cup hot water1 1/4 cups whole wheat flour1 cup all purpose flour1 tsp baking soda1 tsp sea saltpinch nutmeg1/2 cup canola oil1/4 cup light-flavoured olive oil (or more canola oil, I ran out)2/3 cup sucanat (or sugar)2/3 cup dark brown sugar1 tsp vanilla1 1/2 cups carob chips1 1/2 cups raspberry flavoured cranberries2/3 cup chopped peanuts
Preheat oven to 375F and line 4 baking sheets with parchment or silicone.
In a small bowl, whisk together the flaxseed and hot water. Set aside.
In a medium bowl whisk together the flours, baking soda, salt and nutmeg together.
In a large bowl, beat the oils, sugars and vanilla until smooth.
Add the flax mixture and beat in.
Beat in the flour until well combined.
Fold in the carob chips, cranberries and peanuts.
Portion two-tablespoon size scoops onto the sheets.
Bake, one sheet at a time, for 9-10 minutes.
Cool completely on the sheets.
Serving Size: Makes 26 cookies
In a small bowl, whisk together the flaxseed and hot water. Set aside.
In a medium bowl whisk together the flours, baking soda, salt and nutmeg together.
In a large bowl, beat the oils, sugars and vanilla until smooth.
Add the flax mixture and beat in.
Beat in the flour until well combined.
Fold in the carob chips, cranberries and peanuts.
Portion two-tablespoon size scoops onto the sheets.
Bake, one sheet at a time, for 9-10 minutes.
Cool completely on the sheets.
Serving Size: Makes 26 cookies
Nutritional Info Amount Per Serving
- Calories: 220.4
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 115.2 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 2.5 g
- Protein: 2.6 g