Last week I bought some carob chips because I was craving chocolate and I wanted a snack. They smelled awful. They smelled the way hoisin sauce smells. I can tolerate the smell of hoisin sauce when it’s hoisin sauce but I don’t want something that is supposed to be like chocolate to smell like it! I ended up not eating them, so they’ve been in my cupboard for the past week. I decided today to cook some carob chip cookies. I found a vegan chocolate chip cook recipe and adapted it to the ingredients that I have in my cupboard and fridge.
Vegan Chocolate Chip Cookies
- 2 cups flour
- 2 tsps. baking powder
- 1/2 tsp. salt
- 1/2 carob chips
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1/2 cup apple butter
- 1/2 cup water
1. Pre-heat oven to 350º F. Mix together flour, salt, baking powder, both sugars, and carob chips. Add apple butter and water until mixed together into a sticky dough.
2. Using two spoons (this keeps you from having to get your hands dirty) make whatever sized cookies you want. They do not spread out on the pan so don’t worry too much about spacing.
Umm…I just can’t get into these. The carob has an odd taste. The texture is kind of spongy. They might have been different if I used oil or earth balance instead of apple butter. I really like the flavor the apple butter lends to the dough. Next time maybe I will use half apple butter and half oil/earth balance.
Store bought vegan baked goods have the delightful chewiness that I enjoy in cookies. This is my first attempt to make vegan cookies at home so I need to experiment more with it. I definitely would use dark chocolate chips next time instead of carob, or try a different brand of carob (sorry Whole Foods but your carob chips=nasty).