Carob Chip Cookies

This vegan recipe is taken from Vol. 4 of the Healthy Home Cookin' Series.

1/4 cup non hydrogenated margarine
3/4 cup Sucanat (or brown sugar), can be reduced
1/4 cup water
1/2 tsp vanilla extract
1 1/2 tsp Ener-G Egg Replacer
1 cup Kamut or Spelt (or unbleached flour or see Tips)
1 cup whole wheat flour (or 3/4 cup brown rice flour)
3/4 cup carob chips, grain sweetened (or vegan chocolate chips) Click here for more info on chocolate vs carob.

Cream margarine and Sucanat. Add egg replacer, vanilla, and water, cream more. Slowly add flours while mixing. Stir in chips. Bake at 350°F for 12 minutes on unprepared non-stick cookie sheet.

Yields: about 30
Preparation time: 10 minutes
Cooking time: 12 minutes
Ready in: 25 minutes

Nutrition (per serving): 101.8 calories; 5.6g total fat; 0mg cholesterol; 122.7mg sodium; 34.6mg potassium; 12.2g carbs; 0.6g fiber; 4.9g sugar; 1.0g protein.

Tips ‘n’ Techniques

Gluten Free: Use 1/2 cup organic corn flour, 1 Tbsp potato flour, and 1/2 cup tapioca starch in place of Kamut. May need to adjust flours. Will be a bit “grainy” from the brown rice flour. Use unsweetened carob chips too!

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