Carob Chip Cookies

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

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

Cream margarine, Sucanat (brown sugar) and raw sugar. Add egg replacer, vanilla, and water, cream more. Slowly add flours while mixing.
Stir in chips. Bake at 350°F for 8 to 10 minutes on unprepared non-stick cookie sheet.

Yields: about 30 large cookies or 48 small ones
Preparation time: 10 minutes
Cooking time: 12 minutes
Ready in: 25 minutes

Nutrition (per large cookie: 202 calories, 11g total fat, 0mg cholesterol, 245mg sodium, 53mg potassium, 25g carbohydrates, 0.7g fiber, 13g sugar, 1.4g protein.

Nutrition (per small cookie): 127 calories, 7g total fat, 0mg cholesterol, 153mg sodium, 33mg potassium, 15.6g carbohydrates, <1g fiber, 8g sugar, 0.9g protein.

Tips ‘n’ Techniques

Gluten Free: Use Gluten Free Flour Mix.

Back to Vegetarian & Vegan Recipes

 

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