Downeast Maine Spiced Molasses Cookies, Carob Chip Icing-Dipped

Recipe is for 96 qty of cookies.

Ingredients:

5 cups organic chestnut flour

2 cups organic stevia powder

1/2 tsp organic sea salt, finely-ground

4 tsp baking soda

4 tsp organic pumpkin pie spice blend

2 TBL fresh, organic, peeled, soaked, washed ginger root, pureed

1 and a half cups organic brown rice bran oil butter substitute, warmed, but not melted

2 large, fresh, organic, heritage chicken eggs, Irish-buttered (look up the recipe from a previous blog post), beaten up
(Due to the raw eggs here, don't let the kids eat or handle any of the raw cookie dough).

1/2 cup organic dark molasses

OR

Instead of dark molasses, use a lower glycemic load ingredient, such as organic, stevia-sweetened, Mexican vanilla bean syrup.

OR

If in the soup kitchens, or shelters' kitchens, look for a sugar-free, pancake syrup, stevia, or sucralose/Splenda-sweetened.

Directions:

Mix all ingredients together with a mixer/hand-mixer, to form a large dough ball.

Next, preheat the oven with the center rack, to 375°F.

Then, using a small melon baller, half the size of a golf ball, scoop equal-sized, uniform, dough balls onto a buttered (unsalted, organic, pasteurized, goats' milk-based) cookie sheet, spaced one inch apart.

***It's easier to use a muffin or cupcake pan, that's been buttered, especially for the assisting children, under age 10.***

Let the cookies bake for ten to twelve minutes, approximately. Then, allow them to cool for 20 minutes.

Next, ice the cookies with a sugar-free, carob icing. Use a double boiler, or a stainless steel mixing bowl, well-supported by a larger-diameter pot of boiling water. Use either to melt the organic, sugar-free, carob chips over top it.

Stir it frequently with a wire whisk. Take the stainless steel mixing bowl off the pot of boiling water. Turn off the burner and set the boiled water onto a cool burner.

Dip each cooled cookie into the melted carob chip icing, so it's half-coated. Then place them onto waxed paper, on a cookie sheet, one inch apart. Allow them to cool for another 20 minutes, refrigerated.