Coconut Carob Drops Recipe
Ingredients
| Whole wheat flour | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Butter | 1/2 Cup (16 tbs), softened | |
| Honey | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla extract | 1 Teaspoon | |
| Quick oats | 1 Cup (16 tbs), uncooked | |
| Flaked unsweetened coconut | 1 Cup (16 tbs) | |
| 1 cup milk carob chips | ||
Directions
Preheat oven to 350°F.
Lightly butter 2 baking sheets.
In a medium-size bowl, mix together flour, baking powder, and cinnamon.
In a large bowl, beat together butter, honey, egg, and vanilla.
Mix in flour, then oats, coconut, and carob chips.
Drop by heaping tablespoonfuls onto prepared baking sheets, flattening with back of spoon.
Allow about 1 1/2 inches between cookies.
Bake each batch on middle shelf of oven for 10 to 12 minutes, or until edges are browned.
Lightly butter 2 baking sheets.
In a medium-size bowl, mix together flour, baking powder, and cinnamon.
In a large bowl, beat together butter, honey, egg, and vanilla.
Mix in flour, then oats, coconut, and carob chips.
Drop by heaping tablespoonfuls onto prepared baking sheets, flattening with back of spoon.
Allow about 1 1/2 inches between cookies.
Bake each batch on middle shelf of oven for 10 to 12 minutes, or until edges are browned.
Chef
