Hazelnut and cherry carob cookies (v, gf)

These are the epitome of carob delight, but you can substitute in cocoa if preferred.
Vegan and wheat free; easily gluten free if you use gluten free oats.
A bite-sized thoughts original.
Makes about 16 biscuits.

Food processor desirable, but modifications are noted to allow these to be made without one.

Original post (with pictures) here.

Ingredients:
Hazelnut paste made from 1/2 cup hazelnuts and 1/8 cup water (see directions below and note)

Dry ingredients
1 1/2 cups oat flour (process 1 1/2 cups + 2tbsp oats in a food processor, or buy commercial oat flour)
1/2 cup rolled oats
1/4 cup carob powder
1/4 cup desiccated coconut
1 tsp baking soda
1/2 tsp baking powder
Pinch salt

Wet ingredients
1 tbsp chia seeds soaked in 1/2 cup water for at least 15 minutes
1/3 cup agave (or maple syrup)

Mix ins
1/2 cup hazelnuts, roughly chopped (process briefly in a food processor, or chop by hand, or buy pre-chopped)
1/2 cup dried unsweetened cherries, roughly chopped


Method:

1. Preheat your oven to 180'C (355'F) and line 3 baking trays with baking paper.

2. To make the hazelnut paste: Process 1/2 cup whole hazelnuts in a food processor until finely chopped. Add 1/8 cup water gradually while the food processor is running, and allow the mixture to come together in a sticky paste. Pause to scrape down the sides of the bowl if needed. The resulting paste will still be fairly thick, about the consistency of porridge.

If you don't have a food processor, mix 1/3 cup + 1 tbsp hazelnut meal with 1/8 cup water and stir into a finer paste.

If you make your own nut milk, 1/2 cup hazelnut pulp left over from making hazelnut milk should also stand in here.

3. Combine the dry ingredients in a large bowl: oat flour, oats, carob powder, coconut, baking soda, baking powder and salt.

4. Add the chia seeds soaked in water, agave, and hazelnut paste to the dry ingredients. Mix well to combine. The batter should be quite moist.

5. Add the cherries and chopped hazelnuts to the mix and stir through.

6. Place heaped dessertspoons of mixture onto the prepared baking pans, and then bake the biscuits for 10 - 12 minute until crisp on the top. Allow to cool before serving.


Extra notes:

I used hazelnut paste made from nuts and water in the food processor. There are likely to be subtle texture differences if you use one of the suggested variations, so add more liquid or more flour if your batter seems too dry.

I imagine other flours (plain flour, commercial gluten-free flour, spelt flour) could substitute well for the oat flour, but I haven't tried that so can't assure good outcomes.

Lastly, I imagine these would also be wonderful with carob or chocolate chips thrown in!
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