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Yes siree, you need these in your life~ whether for a special treat, to take to a picnic or party, or as your freezer staple. (We keep cookies in our freezer, because you never know when your husband might need one. 😉 )
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Coconut butter is such a fun baking ingredient!
I share it in these recipes, too: pound cake and carrot salad! And check out Recipe Notes below for a link on how to make your own. It’s so easy and so inexpensive to take that route! Here’s the coconut butter (also called coconut manna) to buy if you don’t have a food processor or a high-powered blender.
And I love carob!
If you’re sensitive to cocoa, this cookie recipe comes out beautifully with toasted carob. (Just make sure to get <–that brand; it’s THE best.) Surprisingly, everyone in our home loves them just as much made with carob. And I love them more made with carob, because I’m sensitive to the caffeine in chocolate.
Either way, they’re dark, rich, fudgy and delicious~ like a brownie cookie! The chocolate glaze adds decadence and beauty; but the cookie is also great on its own; the glaze is optional.
The cookies are also dairy-free and nut-free. Enjoy!