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Carob Chip CookiesThis vegan recipe is taken from Vol. 4 of the Healthy Home Cookin' Series. 1/4 cup non hydrogenated margarine 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 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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