Carob, Peanut and Cranberry Cookies
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 220.4
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 115.2 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 2.5 g
- Protein: 2.6 g
View full nutritional breakdown of Carob, Peanut and Cranberry Cookies calories by ingredient
Introduction
Adapted from Fifi O'Neill's book The Romantic Prairie Cookbook, these chewy, caramelly vegan cookies are filled with carob chips and raspberry flavoured dried cranberries, as well as flaxseed and whole wheat flour. For a PB&J feel, the optional chopped peanuts make a fantastic addition. Adapted from Fifi O'Neill's book The Romantic Prairie Cookbook, these chewy, caramelly vegan cookies are filled with carob chips and raspberry flavoured dried cranberries, as well as flaxseed and whole wheat flour. For a PB&J feel, the optional chopped peanuts make a fantastic addition.Number of Servings: 26
Ingredients
-
1/4 cup ground flaxseed
1/2 cup hot water
1 1/4 cups whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1 tsp sea salt
pinch nutmeg
1/2 cup canola oil
1/4 cup light-flavoured olive oil (or more canola oil, I ran out)
2/3 cup sucanat (or sugar)
2/3 cup dark brown sugar
1 tsp vanilla
1 1/2 cups carob chips
1 1/2 cups raspberry flavoured cranberries
2/3 cup chopped peanuts
Directions
Preheat oven to 375F and line 4 baking sheets with parchment or silicone.
In a small bowl, whisk together the flaxseed and hot water. Set aside.
In a medium bowl whisk together the flours, baking soda, salt and nutmeg together.
In a large bowl, beat the oils, sugars and vanilla until smooth.
Add the flax mixture and beat in.
Beat in the flour until well combined.
Fold in the carob chips, cranberries and peanuts.
Portion two-tablespoon size scoops onto the sheets.
Bake, one sheet at a time, for 9-10 minutes.
Cool completely on the sheets.
Serving Size: Makes 26 cookies
In a small bowl, whisk together the flaxseed and hot water. Set aside.
In a medium bowl whisk together the flours, baking soda, salt and nutmeg together.
In a large bowl, beat the oils, sugars and vanilla until smooth.
Add the flax mixture and beat in.
Beat in the flour until well combined.
Fold in the carob chips, cranberries and peanuts.
Portion two-tablespoon size scoops onto the sheets.
Bake, one sheet at a time, for 9-10 minutes.
Cool completely on the sheets.
Serving Size: Makes 26 cookies
