Peanut Butter Oatmeal Carob Cookie

In a world of food intolerance, you have to be creative if you want to eat. It is a process of trial, error and substitutions, for me at least, to see which ingredients I can tolerate, which I can't, and to, in the process, stumble upon something edible. I mostly stick to whole, unprocessed foods, like fresh veggies, fish, nuts, and fruit, but sometimes you have to have a little treat. This recipe is for those times. It is a simple recipe that I adapted from an old recipe that has been in our family for years. I have to avoid most sugars, however, so far I have done okay with small amounts of honey (I am knocking), so the sugar in this recipe has been replaced by local raw honey. I used raw carob powder rather than cocoa and peanut butter that had been freshly ground, so there are no additives, simply the ground nut. These are not pretty cookies, but if you like chocolate, oatmeal and peanut butter I just know you are going to love them!

Peanut Butter Oatmeal Carob Cookies

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Combine in a sauce pan:

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1/2 cup Milk

1 cup raw local honey (I use sourwood)

4 Tbsp raw carob powder

1 stick of butter (I use unsalted)

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Bring to a boil, stirring continuously over medium heat, no longer than 2 minutes.

Then add:

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3 cups quick cooking oats

1/2 cup freshly ground peanut butter (I use crunchy)

1 tsp. good quality vanilla (I use Nielsen-Massey Madagascar)

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Mix all ingredients thoroughly. Spoon drops of desired size onto wax paper.

I like to refrigerate mine, but it is not necessary, as they will harden a bit as they cool.

They also make a tasty treat from the freezer.