Almond Carob Cookies

Ingredients:

175g Natural Almond Meal

3 heaped tbsp Organic Carob powder

55g Organic Coconut sugar

2 eggs room temperature

10-15 Organic raw peanuts for decoration (optional)

1. Pre-heat the oven to 175 C degrees
2. In a bowl beat the eggs with the coconut sugar and the carob powder until well combined. 
3. Add the almond meal and using a wooden spoon or spatula combine well. Sticky is ok, but not overly runny. Add some almond meal if needed.
4. Using a spoon scoop out the mixture and place  the onto baking paper-lined oven tray, flatten and then shape if needed. Using a fork to gently press the cookies down helps flatten them. Dipping the fork in the water helps the fork not to get stuck to each cookie.
5. Add the peanuts on top and press firmly so that they don’t fall off the cookies.
6. Bake for about 15 minutes or until the biscuits are lightly browned.
7. Cool on a rack. 
8. Place in an airtight container ones they have fully cooled down.
9. Store in the fridge up to a week.
10. Can also be frozen and consumed when fully defrosted

Tips:

You can swab the carob powder for cacao powder. However the carob does add a bit of sweetness while the cacao powder is slightly butter, therefore you should consider increasing the amount of added sugar. Alternatively you can add some chocolate bits in the batter. The peanuts can be swapped with any nuts you have at hand or skipped all together.