Fruit Sweet And Sugar Free – Carob Chip Cookies Recipe

Fruit Sweet And Sugar Free – Carob Chip Cookies Recipe

The best delicious Fruit Sweet And Sugar Free – Carob Chip Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fruit Sweet And Sugar Free – Carob Chip Cookies recipe today!

Hello my friends, this Fruit Sweet And Sugar Free – Carob Chip Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Fruit Sweet And Sugar Free – Carob Chip Cookies is amazingly delicious, and addictive, everyone will be asking for more Fruit Sweet And Sugar Free – Carob Chip Cookies.

What Makes This Fruit Sweet And Sugar Free – Carob Chip Cookies Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fruit Sweet And Sugar Free – Carob Chip Cookies.

Ready to make this Fruit Sweet And Sugar Free – Carob Chip Cookies Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


1 c Walnuts 3/4 t Baking soda
1 c Butter 3/4 t Salt
1/2 c +2 T fruit sweetener 3 c White flour
2 Eggs 2 c Carob chips
1 t Vanilla extract

Preheat the oven to 350 degrees. Toast the walnuts for 7-10 minutes,
stirring occasionally. Let nuts cook, and process in a food process
until coarsely chopped. Cream the butter and sweetener until light
and fluffy. Add the eggs, one at a time, beating well after each
addition. Stir in the vanilla, baking soda and salt. When mixed, add
the flour, carob chips, and coarsely ground walnuts. Cover the dough
and refrigerate it for 20 minutes to make it easier to handle.
Preheat the oven to 325 degrees. Line baking sheets with baking
paper. Using a #24 (2 tablespoon) or a spoon, scoop out the dough and
place balls one inch apart on the prepared baking sheets. With
lightly moistened fingers flatten each cookie to a thickness of 1/3
inch. Bake the cookies until golden brown for 15-18 minutes. Remove
the cookies to a wire rack to cool.


Yields
45 cookies



Leave a Reply

Your email address will not be published. Required fields are marked *