I've been making the cookies from C is for Cookie, That's Good Enough for Me and I have found that the way I've come up with doing them now is the best and quickest cookie recipe I have found -- my friend Michelle Nevada thought I should call them "Haifa Cookies" because I was telling her what I put it -- 1/2 cup of 5 different ingredients -- so she said, "Haifa cup of this, Haifa cup of that...". Her 5 year old son was nearby and he started singing "Haifa cup of this, Haifa cup of that..." over and over again, so I told her if I ever sell these (or maybe just to get people to link to "Bayit and Garden") that he should make a YouTube video for me.
In any case, the ingredients that I use "Haifa cup" of are: Spelt flour, almond flour (or meal), organic crunchy peanut butter (no added sugar or fat), cacao nibs, almond "milk". In addition to this, I put in stevia to taste. I use a powdered stevia which I put in with the flours and nibs, then add the peanut butter (and blend them all together as well as I can) and then I add the almond "milk" (if it's still a bit stiff, I put in a bit more "milk" until the consistency is as I like it.
After I get all the ingredients together, I line a cookie sheet with parchment paper. Then I either wet my hands and shape the cookies with my hands or I drop then on the paper with a couple of spoons. I bake them at 245 degrees for an hour, flip them over, than bake for another 30 minutes. Then I put them in a container. I love them so much that I make them whenever I can (they are easy). They make a good nibble.
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