Well, it won't keep the doctor away, but at least the tastebuds are happy!
Seems I'm in "cookie mode" again. This is a new recipe, Double Carob Cashew Cookies (though I may tweak the recipe using almonds instead of cashews so that name may change).
I wanted to make these for two reasons. First, some people are sensitive to cocoa, and so cannot eat chocolate or cocoa powder. How sad for them to miss out on our exquisite desserts and cookie treats! So, the "Double Carob" cookie was born!
Now, as I've mentioned before, I don't typically use carob as a substitute for chocolate. Despite the fact that this type of cookie would normally be a "double chocolate cookie" (let's ignore that for now), I like carob for what it is - carob. It is naturally sweeter than cocoa powder and dark chocolate and is nicely complemented by nuts as well as seasonings like cinnamon and vanilla. So, that's my second reason for making these cookies - because I enjoy carob and think it deserves a little respect and attention!
What better way to give carob a little shout out than with a tower of cookies!