The Home Barista makes Valentine Carob Covered Coffee Cookies I used to love Valentine’s Day. I used to make cute little homemade cards with my kids, covered in stickers and stamps, for all their little friends. I used to make pink heart-shaped pancakes for breakfast. I used to send in a BROWN PAPER BAG (like the sack lunch kind) with the kids to collect their valentines. This was when valentines fit in a small paper bag. This was before Pinterest was there to shame us for our lack of creativity and perfection. Before my kids were required to bring in themed Valentine BOXES that looked like museum pieces to hold the 150 extra-large pieces of candy they needed to bring home… Yes, before sugar hijacked another holiday. Okay, okay, sugar had already hijacked every holiday, but I think things have gotten much worse in the last decade. And I refuse to acquiesce! So, in honor of a slightly healthier Valentine’s Day, I give my humble offering – the Carob-Covered Coffee Cookie. These are hearty enough to hold up stacked in a bag for a teacher gift and cute enough to bring for the class party (I might go with decaf coffee in that scenario). If the flavor of carob is not your thing, although I do not agree with you, you can drizzle melted chocolate over the cookies, or use cocoa powder instead of carob powder. It’s not as sweet, so up the honey by a tablespoon. This cookie is absolutely perfect paired with your morning coffee, as it is almost biscotti-like and not too sweet. For those of you who are gluten-free, I have done a variation on this recipe using 2 cups gluten-free baking flour, 1 cup almond flour and 1 cup teff flour that is simply divine! Happy Healthy Valentine’s Day!
Carob Covered Coffee Cookie Recipe
This cookie is absolutely perfect paired with your morning coffee, as it is almost biscotti-like and not too sweet. For those of you who are gluten-free, I have done a variation on this recipe using 2 cups gluten-free baking flour, 1 cup almond flour and 1 cup teff flour that is simply divine! Happy Healthy Valentine’s Day!
- 3-3/4 cups white whole wheat flour
- 3/4 cup teff flour (or an additional 1/2 c whole wheat flour)
- 2 t baking powder
- 1/4 cup coconut sugar
- 3 t finely ground coffee or espresso
- 1/4 t salt
- 1 cup butter
- 3/4 cup honey
- 1 t almond extract
- 1/3 cup hot water
- 1/2 cup carob powder
- 1/2 cup coconut oil
- 2 T coconut sugar
- 2 T honey
- Preheat the oven to 350 degrees. Combine flours, baking powder, coconut sugar, coffee, and salt. Cut in the butter using a pastry tool (or honestly, a fork works) until the butter is in small pea-sized crumbles. Then add honey, almond extract, and hot water, stirring until dough comes together. Flour a workspace and roll out the dough to 1 inch thick (I like my cookies thick and doughy, but you if you like them more cracker-ish, roll out thinner). Using whatever cookie cutter is seasonal, cut out cookies and place on ungreased baking sheets. Bake for 8 minutes. Transfer to a rack to cool.
- While the cookies are cooling, combine frosting ingredients over very LOW heat, stirring constantly with a fork or whisk. Working quickly, dip the edge of your cookies in the melted frosting and place on parchment paper until hard. Alternatively, spread the frosting over the top of the whole cookie.