Carob Cookies

Ingredients

• 1 bag Cassavaberry Carob Brownie Mix
• 2 tablespoons coconut oil, melted (warm, not hot)
• ¼ cup water
• 1 teaspoon vanilla extract

Instructions

1. In a mixing bowl, combine the Carob Brownie Mix, melted coconut oil, water, and vanilla. Stir until a thick cookie dough forms.
2. Refrigerate the dough for 30 minutes to firm up.
3. Preheat the oven to 375°F and line a baking sheet with parchment paper.
4. Scoop teaspoonful's of dough onto the prepared baking sheet.
5. Optional: Roll dough balls in powdered sugar. 
6. Gently flatten each dough ball to about ½ inch thick.
7. Bake for 8–10 minutes, until the cookies are set around the edges.
8. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Storage

Store cookies in an airtight container at room temperature, or freeze for longer storage.

FUN TIP: For Crinkle Cookies, roll cookie dough balls in powdered sugar before baking. (Wholesome, corn free powdered sugar)

For a sugar-free Crinkle, roll cookie dough balls in coconut milk powder before baking.