Nutritional Info

Nutrition Facts

Serving Size 1 (16g)

Calories 30
Calories from Fat 6 (19%)
Amount Per Serving %DIV
Total Fat 0.6g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 3.4mg 1%
Sodium 161.1mg 7%
Potassium 31.9mg 1%
Total Carbohydrate 4.2g 1%
Dietary Fiber 0.4g 1%
Sugars 0.1g
Protein 1.8g 4%

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Recipe Description
If you want crunchy cookies, use 1 1/3 cup oil and bake about 14 minutes. If you want softer cookies, use a generous 1/3 cup oil and bake about 16 minutes.
Prep time
15 min
Cook time
16 min
Ready In
31 min


Serves Tool

Serves To:USMetric
2 1/2 Cup(c)  spelt whole grain flour, tapped lightly 4 to 5 times
1/2 Teaspoon(t)  salt
1 1/2 Teaspoon(t)  baking soda
1 1/2 Cup(c)  date sugar
1/3 Cup(c)  vegetable oil
2 Tablespoon(T)  water
4   egg whites
1 Cup(c)  milk free, sugar free carob drops
1 Tablespoon(T)  spelt whole grain flour
2 Tablespoon(T)  water


Preheat oven to 350° F. Oil a large cookie sheet. In a small bowl, stir together flour, salt and baking soda. In a large bowl, combine date sugar, oil, water and eggs. Beat ingredients together by hand for 3 minutes, removing lumps and blending mixture well. Pour flour mixture a little at a time into date sugar mixture, stirring after each addition. Dough will be quite thick. Add carob drops and mix. Using a 1/4 cup measuring cup as a mold, drop batter onto prepared cookie sheet. All cookies should be approximately the same shape and size. You should get 13 giant cookies in all. Place cookie sheet on next to bottom rack in oven. Bake 14 to 16 minutes, depending on amount of oil used in recipe. When done, cookies should look dry and not be mushy to the touch. The cookies will be dark brown on the bottom and have a tinge of brown in a few spots on top. Remove pans from oven. Remove cookies from pans and place on a countertop until completely cool. To store, place cooled cookies in an airtight container and store on countertop or freeze.

Additional notes

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