chewy carob cookies.

Dietary: Vegetarian, nut free
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 17 minutes
Makes: 9 cookies

Cookies:
½ cup unsalted butter, at room temperature
½ cup coconut sugar
3 tbsp The Carob Kitchen Roasted or Raw Carob Powder
1 egg, at room temperature
½ tsp baking soda
Pinch of salt
1 ¼ cups spelt or plain flour
The Carob Kitchen Banjo Bears, for serving

Method:
Preheat the oven to 180°C (bake) and line a large baking tray with parchment paper.
Using an electric beater, cream the butter and coconut sugar together until light and fluffy.
Add the egg and beat until just combined.
Fold through the baking soda, salt and flour with a rubber spatula until a thick, wet cookie dough forms.
Roll large tablespoons of dough into smooth balls and place them on the baking tray about 2 cm apart.
Bake for 12 minutes, then remove from the oven and gently press a Banjo Bear into the centre of each cookie.
Return the cookies to the oven for a further 5 minutes.
Allow them to cool on the tray for 15 minutes before transferring to a wire rack to cool completely.
Store in an airtight container in the fridge or cupboard for up to 5 days.

Notes & Variations:

• Add a teaspoon of vanilla extract for extra depth of flavour.

• Swap Banjo Bears for chunks of your favourite The Carob Kitchen bar.

• Sprinkle with a pinch of sea salt before baking for a sweet–salty finish.