Chocolate or Carob Chip Cookies

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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.  

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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.  

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Chocolate or Carob Chip Cookies

Servings – 2 dozen
Prep Time – 5-10 minutes
Cook Time – 10-12 minutes
Ingredients:
Dry:

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

 

Wet:

1/3 cup oil

1/2 cup pure maple syrup

1 1/2 tsp vanilla

Instructions:
  1. Mix all dry ingredients together, then add carob or chocolate chips.
  2. Combine and emulsify the wet ingredients and add to the dry ingredients until all is moistened.
  3. Scoop dough into walnut-sized pieces onto a cookie sheet (I like to use parchment paper). Tap cookie sheet on counter to spread dough or flatten to 1/2 inch thick.
  4. Bake at 375° for 10-12 minutes.
Notes: