Monday, August 9, 2010

Vegan Carob-Peanut Butter Cookies

I really wanted to cook with carob chips: irrelevant.

They cost me 5.94 cents: irrelevant but ridiculous. Ninety-FOUR cents.

They (carob chips) are delicious: a personal opinion and irrelevant but getting closer to relevance.

This recipe is really good - rich and very very peanut buttery. I have never cooked with carob chips before, so I was unsure how to handle them. This recipe yields delicious, small cookies. The batter is really greasy because of all the peanut butter and margarine (it's equal parts margarine + PB to flour), but they cook really well and don't fall apart.

Vegan Carob-Peanut Butter Cookies
adapted from this great recipe

1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp allspice
1 cup all-natural creamy peanut butter (I got Smuckers)
1/2 cup vegan brown sugar or 1/3 cup Amber agave
1/2 cup maple syrup
1/2 cup vegan margarine
substitute for 2 eggs
2 tsp vanilla extract
carob chips to taste

-First, mix all the dry ingredients. Boring.

-I used the food processor to combine the peanut butter, margarine, vanilla, egg replacer, brown sugar (or agave) and maple syrup. If you use agave, make sure to cook this for about a minute more.

-The mixture will come out really greasy and generally unappealing and sort of revolting, but stick with it chap. Combine it with the dry mixture slowly. Add the carob chips. Put the bowl in the fridge for about 45 minutes, so the dough will be easier to work with and no longer sticky.

-After the 45 mins is up, roll up the dough into little 2-inch balls and cook for about 13 mins. The pan doesn't have to be greased. Be careful not to let them sit in the oven any longer or their bottoms will come out all burnt and repulsive. I hate burnt things. I'm just a little ball of sunshine today, aren't I.

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