MIXTURE #1
1/3 c Oat flour * 1/4 ts Salt [optional] 1/3 c Whole wheat flour 1 tb Carob powder
1/4 ts Baking soda
MIXTURE #2
3 tb Wonderslim prune puree ** 1/2 tb Vanilla
1 tb Water 1/2 c Brown rice syrup ***
BLEND IN
1/2 c Carob chips 1/3 c Walnuts or raisins
Carob comes from an edible seed pod from the St. John’s Bread tree
that tastes vaguely like chocolate but is lower in fat.
*To make oat flour grind oatmeal in a blender.
**Wonderslim is a brand name prune puree that is a non-fat substitute
for butter and egg yolks in baking. It contains water, dried plums
and soy lecithin. You can get a similar effect from applesauce.
***Brown rice syrup is a sweetener available in health food stores.
Preheat oven to 375. Spray the cookie sheet with a thin film of veg.
oil. Combine mixture #1 and mix with a fork and set aside. beat
mixture #2 at medium speed until blended. Mix #1 into #2 and blend
well. Fold in the carob chips and nuts/raisins. Spoon onto cookie
sheets and bake at 375 for 15 min.
This cookie may not taste as good as a traditional butter and sugar
loaded chocolate chip cookie until you get used to it but it’s better
than no cookie at all for those with restricted diets. [Jim’s
comments not Wonderslim’s!]
From the Wonderslim ™ pamphlet.
Yields
1 batch