Sea-Level Vanilla Carob Chip Cookies with Walnuts

[Walnuts are a superfood, and, in moderation, are a healthy "fast food." A handful, or a cup per day, is a good addition to your homemade, morning granola protein bars or sprinkled on non-fat, pasteurized Greek yogurt parfait.]

1 cup organic, rice bran oil butter substitute, unsalted, fair-wage from Mexico, blended with organic, food-grade vitamin E oil, organic turmeric powder (extra antioxidants and color), food-grade, organic vanilla bean oil (1 TBL of each ingredient blended into the cup of rice bran oil butter substitute)

2/3 cup organic stevia powder, fair-wage from Mexico

2 tsp organic vanilla extract, fair-wage from Mexico

2/3 cup organic, unsalted walnuts, coarsely-ground, fair-wage from Mexico (or 1/3 cup organic chia seeds, and 1/3 cup organic walnuts, unsalted, coarsely-ground to the size of sunflower seeds, shells removed)

2 cup organic chestnut flour, fair-wage from Mexico
(To lower this ingredient's glycemic load, substitute with finely-ground, organic, sprouted quinoa seeds. Just grind it in a coffee grinder or small flour/spice mill/mortar and pestle).

1 cup organic carob chips, stevia-sweetened, fair-wage from Mexico

1 tsp sea salt, finely-ground, fair-wage from Mexico

1/2 tsp organic baking powder, fair-wage from Mexico

First, mix all the dry ingredients together with walnuts and carob chips.

Then, in a mixer, whip the butter, and vanilla extract together. Gradually, add in the
mixed dry ingredients. Create a patty shape from the dough. Chill the dough, wrapped in waxed paper, and a Ziploc for two hours.

After two hours of refrigeration, roll out dough patty 1/4-inch thick on a cookie sheet with wax paper. Cut out 2-inch round cookies from dough. Put onto hazelnut oil-misted cookie sheets, spaced at least two inches apart.

Preheat oven 350°F, center rack. Bake for approximately 10 minutes, and cool for 15 minutes. Store them in a Ziploc in the fridge.