Coming from a family of chocolate lovers, I learned to enjoy chocolate at a young age. Now that I'm older, not only do I realize the high fat and sugar content in chocolate deserts, along with caffeine and theobromine, I also have a chocolate sensitivity. Carob, a low fat and more nutritious substitute for chocolate, gives this cookie a rich, decadent taste, without the need for copious amounts of fat and sugar to mask the bitterness and make it palatable. Carob is also free of insect parts (yes, you read correctly, insect parts!) and is much better for diabetics.You may use cocoa powder if you want, but many people find that once they get used to the subtle differences in carob, they prefer it to chocolate.
1/2 cup xylitol
1/4 tsp stevia
1 banana, or 1/4 - 1/3 cup peanut or almond butter
1/2 - 1 tsp vanilla (optional)
6 Tbsp carob powder
1/2 cup water
2 Tbsp flaxseed meal
1 1/2 cup whole wheat pastry flour
1 tsp aluminum free baking powder
1/2 tsp salt
1/2 chopped nuts (optional)
Mix xylitol, stevia, banana or nut butter, vanilla, carob powder, water, and flaxseed meal in a medium bowl with an electric mixer set to low until smooth and no chunks of banana/nut butter remain. Stir in flour, baking powder, and salt, and mix well. Drop by spoonfuls onto cookie sheet, spreading out the dough a bit to flatten. Bake at 375 degrees F for 10-12 minutes, or until just set in the middle. Remove from cookie sheet on to wire rack immediately and allow to cool.
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