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Carob Chip Spice Cookies

From THE WILD VEGAN COOKBOOK

Wild herbs make these healthful, chocolate-like cookies so good that it’s hard not to feel guilty when you eat them. I always make double the amount so I can stash away a supply in the freezer.

DRY INGREDIENTS

8 oz. buckwheat flour + 9 oz. sweet brown rice flour, or 17 oz. of any whole grain flour.
1 cup carob powder
2 tsp. star anise, ground
1 tsp. dried (or 1 tbs. fresh) wild ginger or dried commercial ginger, ground
1 Kentucky coffee-tree seed, ground; or 2 tsp. coffee substitute
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt

WET INGREDIENTS

1-1/2 cups apple juice
10 tbs. cup corn oil or flaxseed oil
2 tsp. fresh orange rind or 1 tsp. orange extract
2 tsp. vanilla
1/2 tsp. Angostura bitters (optional)

OTHER INGREDIENTS

2 cups chopped Brazil nuts or walnuts
2 cups carob chips
1/2 tsp. ground common spicebush berries, finely-chopped, or 1 tsp. allspice, ground

1. Mix together the dry ingredients.

2. Mix together the wet ingredients.

3. Mix the wet and dry ingredients together. Don’t overmix.

4. Mix in the remaining ingredients.

5. Shape cookies on 3 oiled cookie sheets with a spoon.

6. Bake in a preheated 350° F oven for 15 minutes or until an inserted toothpick emerges clean.

7. Cool on racks.

Makes 3 dozen cookies

Preparation Time: 50 minutes
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