Vegan Cinnamon-Carob Chip Cookies

By: Esther Vasa
These cookies are meant for occasional snacking. My son likes goodies like these every now and then and I try to make it as healthy as possible.

Non-GMO Organic Yellow Corn Meal or Almond Meal - 2 cups (For this recipe I used yellow corn meal. Almond meal will be equally good, in my opinion.)
Chia seeds - 1/4th cup
Carob Chips - 3/4th cup
Ripe Bananas - 3
Dates - 12 or more depending on how sweet you like
Almond Butter - 1/2 cup
Cinnamon Powder - 1 tsp
Vanilla Powder - 1 tsp
Baking Powder - 1tsp
Baking Soda - 1/2 tsp
Extra Light Olive Oil - 1/4th cup (for its high smoke point. You will need a bit more for greasing the baking tray)
Water - about 1.5 cups
Himalayan Salt - a pinch with three fingers

  1. Preheat the oven at 350F.
  2. Soak chia seeds in a cup of water for about half an hour.
  3. Soak dates in half a cup of water for an hour.
  4. Mix all the dry ingredients (viz., almond meal or corn meal, carob chips, cinnamon powder, vanilla powder, baking powder, baking soda and salt) and set aside.
  5. Blend bananas, soaked dates, soaked chia seed gel, almond butter and oil. If needed add a little more water while blending.
  6. Put the blended mixture over the dry ingredient mixture and mix with a tablespoon or a thick spatula. If you find the cookie dough too tough add a little more water or if you find it loose add some more chia seeds or almond meal. If you like it sweeter, add a bit of coconut sugar. 
  7. Grease a glass baking tray with olive oil. 
  8. Scoop out the cookie dough one tablespoon at a time and fill up your baking tray leaving ample space  (about an inch) in between raw cookie scoops.
  9. Bake at 350F for about 20 minutes.
  10. Allow the cookies to cool down and enjoy with your tea!
  11. Makes about 30-40 cookies.