Tuesday, January 23, 2007

So Yummy!!! Vegan Carob Cookies
Adapted from Alton Brown's "The Thin" recipe

  • 2 1/4 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 Egg replacer
  • 2 ounces soy milk
  • 1 1/2 teaspons vanilla extract (non-alcohol)
  • 2 sticks margarine = 1 cup
  • 1 cup evaporated cane juice sugar (i put a little less sugar)
  • 1/2 cup brown sugar
  • 2 cups carob chips (put according to preference)
  • walnuts and/or pecans (optional)
  • Ice cream scooper (or i use a tablespoon)
  • parchment paper
  • baking sheets
  • mixer
Heat oven to 350 degrees F.
Sift together the flour, salt, and baking soda in a mixing bowl.
combine the egg replacer, soy milk, and vanila and bring to room temperature in another bowl.
Cream the margarine in the mixer's work bowl, starting on low speed to soften the margarine. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the "egg" mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the carob chips and nuts.
Scoop onto parchment-lined baking sheets - about 2 inches apart.
Bake for 12-13 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

Prep Time: 20 minutes
Cook Time: 12-13 minutes
Yield: 2 1/2 dozen cookies