Another recipe to utilise almond meal… see that when you make your own almond milk, your kitchen becomes so much more creative! If you stock your store cupboard with various spices and coconut, in its various forms, wholesome baking really is so easy! It’s likely that you don’t have to go out and shop for much for this recipe.

Although, carob may not be an essential for many and lots of people have never used it. Carob has a taste similar to cacao but less bitter and more sweet, somewhat fruity even. It contains calcium, fibre and antioxidants; however, unlike cacao, it is not a stimulant, which means that it’s safe to eat in the evening and won’t keep you up with a racing heart, which may well be the case with a block of deep dark chocolate.


1c Almond Meal

¼ c Buckwheat Flour

4 tablespoons Carob Powder

1 teaspoon Ground Cinnamon

1/2 teaspoon Ground Cardamom

1-2tsp pure vanilla powder 

1cm Fresh Ginger (grated)

1 heaped tbsp shredded coconut

½ tsp Baking Powder

Sea salt

¼ c melted Coconut Oil

1/4 c Water

4-6 squares High Quality Dark Chocolate (optional energy boost)

Note: If you are using dry almond meal, you may need to use a little extra liquid (water + coconut oil) so the uncooked batter isn’t falling apart but holds its shape in a sticky consistency.

Turn the oven on to 180 degrees. Combine all of the ingredients in a mixing bowl, minus the chocolate. Get your hands in so that you can really draw it together and get a doughy consistency. At this point, roughly chop the chocolate into pieces then fold this into the mixture. Line a baking tray then press the mixture into a 1/4 cup measurer if you have, other wise just use your hands to shape into a cookie. Bake for around 15 minutes. Allow to cool (and bind) for 10 minutes outside of the oven before munching.

2 Comments on “Carob, Ginger & Coconut Cookies”

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