I guess there is no more suitable season for sugar free recipes than summer. Aside from the bikini body workouts, in the heat of summer, no one thinks of high sugar desserts. Although ice cream is the champion of the summer, innocent cookies beside a cup o coffee or tea is also a good treat. Sugar free carob cookies are among the best cookies to eat along with a cup of tea or coffee.
In other carob flour recipes, such as flourless sugar free brownie and sugar free whole wheat cake, the most common question I get is can I use whole wheat flour, rye flour, etc. instead of carob flour? Let me clarify this issue in this recipe.
The use of carob flour in sugar-free recipes is not to avoid using wheat flour. Carob flour is a sweet / sugary flour. In addition to serving as flour in sugar-free recipes, it is also used in place of processed sugar. It even replaces cocoa at some point due to its color. For all these reasons, there is not a single ingredient that can be used instead of carob flour in the recipes. You can use sugar, flour and cocoa, but in this case, what you get is not “sugar-free”. In this case, trying to turn a sugar-free recipe into sugary recipe is meaningless. With a little search, you can get a normal recipe for cocoa cookies.
Enjoy the recipe…
- 2 eggs,
- 1 cup of carob flour / powder,
- 1 cup of ground walnut,
- 2 tablespoons of tahini,
- 2 tablespoons of grape molasses/honey,
- 1 teaspoon of baking soda.
- Beat the eggs, tahini and molasses in a bowl,
- Add carob flour, ground walnuts and baking powder and mix with a spoon,
- Wet your hands, take small balls from the mixture and roll them on a tray covered with wax paper,
- Bake in a pre-heated oven at 170 degrees until they crack.