Adapted from Castaway Kitchen’s recipe

Ingredients

• 1 large egg
• 3 tbsp melted ghee (coconut oil or softened butter)
• 1 tsp vanilla extract
• 1/3 cup coconut nectar (low glycemic sweetener)
• 2-3 cups fine ground almond meal or flour  (from blanched almonds)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup almond or coconut milk
• 1 cup chopped carob chunks

Instructions

• Preheat oven to 350 and line baking pan with parchment paper.
• In a medium bowl, whisk egg until frothy, Whisk in the oil, vanilla, and sweetener and mix well.
• In another bowl, add the dry ingredients and whisk almond meal, baking soda and salt together.
• Then combine the wet and dry ingredients with a spatula until the dough is crumbly. Add in the milk, mix well until the dough comes together again. Once the dough is moist, chop the chocolate into small pieces and fold it in.
• Shape 1 inch balls with the dough, place 2 inches apart on prepared pan. Gently flatten the cookies with the back of a spoon.
• Bake 15 minutes or until the base of the cookies turns golden brown. Remove from oven, let cool for ten minutes. Enjoy!

Notes: Too wet (from coconut syrup) so I added more almond flour and a little coconut flour to make batter more roll-able. (My newphew’s favorite food of the week 🙂 Perfect celebration food after his great baseball season!

Next time, I might try adding psyllium to improve the texture.