Date and Carob Cookies

10. April, 2009

These cookies are gluten free and the perfect treat if you are having guests with gluten intolerance over for coffee. I sometimes make them myself even though I am not intolerant to gluten because they are just yummie. Note that I used dark carob powder, which is why they are so dark in the photo but you can use light carob as well or even cocoa powder. Note also that I used demerara sugar but you can use other raw cane sugar if you wish. These cookies are not just gluten free but lactose free as well and packed with calcium, protein and heart friendly fats.

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The perfect gluten free treat

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This recipe is:

Gluten free
Lactose (dairy) free

Date and Carob Cookies

Makes 20 cookies

Ingredients

25 grams (1 oz) ground almonds (or almond flour)
60 grams (2 oz) dates, chopped coarsely
60 grams (2 oz) Rapadura (or other cane sugar)
50 grams (1¾ oz) rice flour
25 grams (1 oz) potato flour
25 grams (1 oz) chickpea flour
25 grams (1 oz) carob powder (light or dark)
1 free range egg
4 tablespoons coconut oil

Preparation

You can either use almond flour or you can grind almonds in the food processor. If grinding your own almonds blend the 20 grams almonds until they resemble a course flour (might take 2-3 minutes). Be careful not to blend so much the flour become oily. Set aside.
Chop the 60 grams dates coarsely.
In a medium bowl, sift together 50 grams rice flour, 25 grams potato flour, 25 grams carob powder and 25 grams chickpea flour.
In a small bowl combine the egg, 4 tablespoons coconut oil and 60 grams raw cane sugar.
With a large wooden spoon, fold the wet ingredients into the dry ingredients and combine everything well together.
Place baking parchment on a baking tray.
Drop tablespoons of batter onto the baking parchment and press down lightly with a back of a spoon (to even out bumps).
Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 12-15 minutes.
Cool on a wire rack.