2 cups wholemeal flour
1 cup rolled oats
1 tbsp. ground flaxseed
1½ tbsp. blackstrap molasses
½ cup cashew butter
1 cup hot water
½ cup unsweetened carob chips
Additional flour for rolling
Preheat oven to 180C
Combine dry ingredients in a large mixing bowl.
In a separate bowl whisk cashew butter, molasses and hot water until well combined.
Add the wet ingredients to the dry dry ingredients.
Knead all ingredients together until a firm dough forms.
Lightly flour area and roll out the dough between two layers on baking paper to about ½ – 1cm thickness, and cut into shapes using cookie cutters.
Place the cut cookies on a baking tray with baking paper on it.
Bake for 25 minutes. Cookies can cool on the cookie sheet or on a cooling rack.
Storage: In a sealed airtight container at room temperature for up to 1 week. Refrigerate for 3 weeks and in the freezer for up to 6 months.