Carob Chip Spice Cookies - Recipelink.com

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Carob Chip Spice Cookies

Book Description

In his first book, Steve Brill demonstrated how to forage safely for these edible wild plants. Now, he breaks new ground by presenting more than 500 comprehensive recipes for transforming these natural foods into delicious vegetarian meals

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The Wild Vegetarian Cookbook

Authors: Steve Brill

Date:

ISBN: 1558322140

Publisher: Harvard Common Press

Hardcover

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Carob Chip Spice Cookies
Recipe from: The Wild Vegetarian Cookbook
by Steve Brill
Cookbook Heaven at Recipelink.com

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.

Makes 3 dozen cookies

DRY INGREDIENTS
1 3/4 plus 2 tablespoons (9 ounces) sweet brown rice flour and 1 2/3 cups (8 ounces) buckwheat flour, or 17 ounces of any whole grain flour
1 cup carob powder
2 teaspoons star anise, ground
1 teaspoon dried (or 1 tablespoon fresh) wild ginger or dried commercial ginger, ground
1 Kentucky coffee-tree seed, ground; or 2 teaspoons coffee substitute
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
WET INGREDIENTS
1 1/2 cups apple juice
10 tablespoons corn oil or flaxseed oil
2 teaspoons fresh orange rind or 1 teaspoon orange extract
2 teaspoons vanilla
1/2 teaspoon Angostura bitters (optional)
OTHER INGREDIENTS
2 cups chopped Brazil nuts or walnuts
2 cups carob chips
1/2 teaspoon ground common spicebush berries, finely-chopped, or 1 teaspoon allspice, ground

Mix together the dry ingredients.
Mix together the wet ingredients.
Mix the wet and dry ingredients together. Don't overmix.
Mix in the remaining ingredients.
Shape cookies on 3 oiled cookie sheets with a spoon.
Bake in a preheated 350 degrees F oven for 15 minutes or until an inserted toothpick emerges clean.
Cool on racks.

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