These vegan carob or chocolate chip cookies are a sweet treat. If you follow the directions carefully, you will have a delightful low-fat, low sugar, whole grain, last course for your lunch.
The flatter you make these the crispier they will be. Carob chips vary greatly in how they cook. Those made with sugar will cook just like chocolate chips, but those made with barley malt syrup will melt, lose their shape and get crispy .
Note: when you measure the flour it is extremely important to fluff it up with a spoon and then lightly spoon it into a measuring cup and slide a knife or flat object across the top of the measuring cup before putting it in your mixing bowl, This will assure a good measure. When not using eggs it is vital that you do this or your dough could be too dense and the cookies will be heavy instead of nice and light. I don’t even use any baking powder and mine are tender and nice.
2 cups whole-wheat pastry flour —stirred & spooned
1/3 cup oat flour–-stirred and spooned.
1/2 cup walnuts, chopped or ground—ground makes a richer cookie
1/4 tsp salt
1 tsp Rumford’s Baking Powder, opt.
1/3-1/2 cup carob or chocolate chips, vegan
1/3 cup oil
1/2 cup pure maple syrup
1 1/2 tsp vanilla