Another winner recipe from my sweet mentor friend Sherry!…
I have made these SEVERAL times and they are always a big hit. Very yummy, very healthy!
1/2 cup coconut oil
2/3 cup carob powder
1/2 tsp salt
1 tsp chicory (or coffee substitute that has barley/corn malt in it)
1 cup honey (or substitute maple syrup/ agave/ honey combo)
1 cup palm sugar (can substitute with honey/ maple syrup/ agave)
1 cup water
1-2 Tbsp brown rice flour
1 1/3 cup nut butter (almond, peanut)
2 tsp vanilla
4 cups rolled oats
1 cup shredded coconut
1/3 cup flax seeds (if desired)
-In a large pan mix the coconut oil, salt, carob powder, chicory and heat until the oil is melted and starting to get thick.
-Add the honey, palm sugar, water and brown rice flour.
-Bring to a boil and cook until it comes to the soft ball stage (see below), stirring constantly.
-Take off the burner, add the vanilla and the nut butter, mix well.
-Add the oats and coconut, mix well, then add the flax seeds. You want add the flax seeds last so that they don’t get cooked.
-Drop with a cookie scoop or spoon on to cookie sheets, plates or wax paper. Let cool, then eat.
Sherry’s Notes: In place of the water and brown rice flour you can use a milk substitute like rice milk, almond milk etc.
There are lots of variations of this recipe. Have fun playing with it!
How to tell when something is at the soft ball stage without a candy thermometer: Have a bowl on hand with cold water in it. As the mixture boils down drop a little into the bowl and see it holds together and if you can pick it up. I usually add the nut butters when the honey and palm sugar are just barely able to be picked up.