Combine the raisins, walnuts, carob powder, mesquite powder if using, and salt in the food processor. Process until the dough begins sticking together.
Press the dough into 2-inch cookie cutters placed on a sheet tray lined with parchment paper. Shoot for a thickness of 1/3- to 1/2-inch. Or, make 1- to 1 1/2-inch balls and flatten.
Place the cookies in the freezer to chill and firm up for 30 minutes or more before serving or transferring to the fridge for serving later.
Originally Submitted
6/13/2012
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