(Note from guest blogger Fran Spiegler–after helping to edit this I had such a craving that I had to make this recipe despite the heat. I can’t eat chocolate so I use carob as a substitute. This does not taste completely like chocolate, but it is good!)
In this cookie the carob is complemented by the flavor of the ground cloves and the sweetness and moisture of the raisins.
1-1/3 cups whole wheat flour 2/3 cup honey
2/3 cups carob powder 2 tablespoons molasses
1–1/2 teaspoons baking soda 1/3 cup oil
1/4 teaspoon salt 1/3 cup softened butter
1/2 teaspoon cloves 1-1/2 teaspoons vanilla extract
2 tablespoons water
1/3 cup chopped pecans
1/3 cup raisins
- Mix the flour, carob powder, soda, salt, and cloves in a large bowl.
- In a separate bowl mix the honey, molasses, oil, butter, vanilla extract, and water. Add this to the dry ingredients and mix well.
- Mix the chopped pecans and raisins into the dough.
- Pre-heat the oven to 350o Lightly oil 2 cookie sheets.
- Using a small ice cream scoop or rounded teaspoon, form rounded cookies about 1” in diameter and place them on the cookie sheets 2” apart.
- Bake the cookies for 18-20 minutes until firm and they do not stick to the cookie sheet. Remove the cookies from the oven and place on wire racks to cool. Makes 20.