Hearty Vegan Carob and Walnut Cookies

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I have been trying to battle my sweet tooth while still staying conscious of my sugar and fat intake.  I was was able to concoct a decent vegan cookie out of whole grains and a minimal amount of sweetener. Agave nectar has been shown to have a minimal impact on you blood sugar, which is good for diabetics and those trying to watch their weight. When the body’s insulin level is raised, carbs in the body turn directly into body fat. The carob is also a great replacement for chocolate and the walnuts are full of omega 6 fatty acids and protein. This way you can have your cookie and eat it too!

1 cup oat flour

1 cup whole wheat flour

3/4 sup carob chips

1/2 cup unsweetend applesauce

1/2 cup chopped walnuts

3/4 light agave nectar

1 tsp vannilla

1/2 cup vannila rice milk or other non dairy milk

1 tbsp baking powder.

sift the dry ingredients together. This is very importent to remove all clumps, who like clumpy cookies anyway? Mix with the rest of the ingredients and drop spoonfuls onto a lightly greased cookie sheet. I like to lay parchment paper on the tray to use less oil and make clean up easy. Bake until the edges brown which shoudl take anywhere between 10 and 20 minutes.

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