Carob cookies

Ingredients for 1 servings:

• 75 ml rapeseed oil
• 110 ml maple syrup, pure, without additives
• 1 tsp vanilla extract
• 1 egg(s)
• 210 g rice flour (brown rice flour, whole grain also works)
• 1 tsp baking soda
• 60 g carob powder (unsweetened)
• 1 pinch(s) of Allspice, ground

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

gluten-free and super delicious

Line baking sheets with parchment paper and preheat oven to 190°C. In a bowl, combine the rapeseed oil, maple syrup, and vanilla extract. In a second bowl, beat the egg and stir it into the oil mixture. Gradually add the flour and baking soda until a smooth batter forms. There are two ways to process the cookies: If you want all of them to be dark, add the carob powder to the batter and stir until a firm dough forms. Form the dough into small balls (approx. 2-3 cm in diameter) and flatten them slightly with your hand. Place on the baking sheet and bake for 10-15 minutes. Remove from the oven and let cool. Or: If you want the cookies to be light on the outside and dark in the middle, transfer half of the batter to another bowl. Stir the other half with the carob powder until a firm dough forms. Drop the light dough onto the baking sheet with a teaspoon and form the dark dough into small balls. Flatten them slightly between your palms, then gently press them into the center of the light dough. Bake for 10-15 minutes, until the cookies are light brown. Remove from the oven and let cool.