Carob-Orange Cookies
Yield
2 dozenPrep
10 minCook
8 minReady
18 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rice flour
|
|
| ½ | cup |
barley flour
|
* |
| 3 | tablespoons |
carob powder
|
* |
| 1 | cup |
nuts
ground |
|
| ½ | cup |
honey
|
|
| ½ | cup |
water
or soy milk |
|
| 1 | teaspoon |
orange extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rice flour
|
|
| 118 | ml |
barley flour
|
* |
| 45 | ml |
carob powder
|
* |
| 237 | ml |
nuts
ground |
|
| 118 | ml |
honey
|
|
| 118 | ml |
water
or soy milk |
|
| 5 | ml |
orange extract
|
*
|
Directions
Mix dry ingredients together.
Mix liquid ingredients together.
Combine the mixtures.
Place small spoonfuls onto a lightly oiled baking sheet.
Bake at 350℉ (180℃) for 8 to 10 minutes.
Variations: (1) If a softer cookie is desired, add ¼ cup oil to liquid ingredients.
(2) Indent each cookie with a spoon and fill with orange marmalade.
(3) Substitute mint for orange extract and press a nut into the center of each cookie.
