Peanut Butter Carob Fudge Coconut Raisin Cookies

Peanut butter carob fudge coconut raisin cookies are a delightful vegan treat for any occasion. This recipe will make 12 cookies. Preparation time is about 15-20 minutes, baking time is 20 minutes.

Peanut Butter Carob Fudge Coconut Raisin Cookies

Peanut Butter Carob Fudge Coconut Raisin Cookies

Peanut Butter Carob Fudge Coconut Raisin Cookies Ingredients:

1 cup Spelt Flour or Whole Wheat Flour
1 cup Rolled Oats (Oatmeal), ground
2 cups Raisins
1 cup Coconut, shredded, unsweetened
1-1/2 cups Water
3/4 cup Carob Powder (dark or medium roasted)
3/4 cup Peanut Butter, smooth, natural
1 tbsp. Vanilla, extract

Peanut Butter Carob Fudge Coconut Raisin Cookies Cooking Utensils:

Baking Pan, Glass
Bowls, Stainless Steel Mixing
Large Cooking Spoons
Measuring Cup, Liquid
Measuring Cups, Dry
Measuring Spoons
Vita-Mix

Peanut Butter Carob Fudge Coconut Raisin Cookies Preparation:

Preheat your oven to 350 degrees F. (175 degrees C.)

Place the spelt, or whole wheat flour, and the ground rolled oats (oatmeal) in a bowl and mix together. (The rolled oats can be ground in a blender on high speed. Be sure that the container is dry before grinding.) Add the coconut and 1 cup of the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture.

Place the water, 1 cup of the raisins, carob, vanilla, and the peanut butter in the container of a high speed blender. Cover and run at high speed until all the ingredients are thoroughly blended and smooth.

Add about 3/4 of the peanut butter and carob mixture to the flour mixture and mix thoroughly with a stiff spatula or spoon. Gradually add a little more of the fudge mixture until desired consistency is reached. If the cookie dough is too stiff, you may add more of the fudge mixture or water, if there is no fudge mixture remaining. A thinner dough will make a flatter cookie. A stiff dough will make irregular thick cookies like the ones shown in the photo. (To test for dough stiffness, we stick a soup spoon upright into the dough. If the dough is stiff enough, the spoon will remain upright.)

On a non-stick or lightly oiled baking sheet, place the cookie dough in twelve equal sized “mounds.” Smooth and shape each cookie with a spoon or spatula, as desired.

Place the baking sheet in the preheated oven and bake at 350 degrees F. for 20-30 minutes. Various ovens bake differently, so we suggest that you begin checking the cookies after 20 minutes of baking. The cookies should be firm and somewhat springy to the touch, but not hard. Be careful not to over-bake. When the peanut butter carob fudge cookies are baked, remove from the oven, cool, and enjoy.

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