I realize I’ve had a lot of chocolate desserts on this blog lately. This is slightly out of the ordinary, since I wouldn’t even really consider myself “a chocolate person,” but I chalk (choc?) it up to the fact that I’m dating a chocolate-lover. Thankfully, said chocolate-lover is also open-minded when it comes to my nuttier (to others) forays into cooking and baking with natural ingredients, so he’s welcomed such sweets as these carob chip cookies from Vegan Cookies Invade Your Cookie Jar.
Per cookie: 167 calories, 9.1g fat (2g sat), 20.3g carbs, 2g fiber, 2.8g protein
- 1/3 cup soymilk
- 2 Tbsp ground flaxseed
- 1/2 cup canola oil
- 1 1/4 cups Sucanat (or other natural sugar)
- 2 tsp vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup roasted carob powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup carob chips
- 3/4 cup roasted peanuts, chopped
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, combine soymilk, flaxseed, canola oil, Sucanat, and vanilla; whisk until smooth.
- Sift in the flour, carob powder, baking soda, baking powder, and salt.
- Stir to combine, but don't overmix. Fold in the carob chips and peanuts.
- Drop dough in 2-Tbsp balls onto the parchment-lined baking sheets, about two inches apart.
- Bake 8-10 minutes, remove from the oven, let cool on the baking sheet for 5 minutes, and then move to a wire rack to cool completely.
I’d never experimented with carob before, and I’m happy to report that I liked it! I found the carob flavor to be very pleasant, and I loved the crackled tops and crunchy nuts. You’re not going to fool anyone into believing these are chocolate, but if you think of them as a separate taste and enjoy them for what they are, I think they’re great. Even my chocolate-lover approved!