cookies: vegan peanut butter carob chip
- Number of Servings: 24
Ingredients
* Vanilla Extract, 1 tsp (remove) * Baking Soda, 1 tsp (remove) * Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp., 0.50 serving (remove) * Natural Peanut Butter (Dry Roasted Ground Peanuts), 8 tbsp (remove) * Whole Wheat Flour, 1.75 cup (remove) * rapadura, 48 tsp (remove) * carob chips grain sweetened, 16 tbsp (remove) * Water, tap, 0.25 cup (8 fl oz) (remove) * Applesauce, unsweetened, 0.33 cup (remove)
NOTE: i didnt chill dough and i put the carob chips in before baking.
Preheat the oven to 375°F. Whisk the Dry Mix ingredients together well in a medium bowl.
In a food processor, beat the Wet Mix ingredients together til smooth. Add to the Wet Mix to the Dry Mix ingredients in the bowl and mix well. Refrigerate the dough in the covered bowl for several hours (or place in the freezer until the dough is firm, if you are in a hurry!)
Divide the dough into 24 even pieces and quickly roll each into a ball (or as close to a ball shape as you can!), then roll in a little extra coarse unbleached sugar. Place on nonstick or parchment-lined cookie sheets.
Bake at 375 for 10-12 minutes.
Immediately after removing from the oven, top each cookie with a chunk of chocolate while still hot. Place in the turned-off oven for a few minutes to soften the chocolate. Then cool for 3 minutes and transfer to wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user HIPVEGANCHIC.
Preheat the oven to 375°F. Whisk the Dry Mix ingredients together well in a medium bowl.
In a food processor, beat the Wet Mix ingredients together til smooth. Add to the Wet Mix to the Dry Mix ingredients in the bowl and mix well. Refrigerate the dough in the covered bowl for several hours (or place in the freezer until the dough is firm, if you are in a hurry!)
Divide the dough into 24 even pieces and quickly roll each into a ball (or as close to a ball shape as you can!), then roll in a little extra coarse unbleached sugar. Place on nonstick or parchment-lined cookie sheets.
Bake at 375 for 10-12 minutes.
Immediately after removing from the oven, top each cookie with a chunk of chocolate while still hot. Place in the turned-off oven for a few minutes to soften the chocolate. Then cool for 3 minutes and transfer to wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user HIPVEGANCHIC.
Nutritional Info Amount Per Serving
- Calories: 146.7
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 75.4 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 1.5 g
- Protein: 2.9 g
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