Carob Mint Cookies

This is one of my comfort foods. I don't eat this on the go. I sit down so I can enjoy every last bite. It reminds me of those thin mint girl scout cookies and I love them! These cookies were originally designed with chocolate, but since I prefer to cook with carob, I just substituted with that.

Ingredients:

2 C all-purpose flour*

1/2 C carob powder

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/3 C carob chips

1/2 C vegan margarine, softened (1 stick)

1/2 C evaporated cane sugar

1/2 C light brown sugar

1/3 C vegetable or canola oil

1/4 C plain soymilk

1 tsp peppermint extract

1/2 tsp vanilla extract

Instructions:

Sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Stir in 1/3 C carob chips, and set aside.

Cream margarine, cane sugar, and brown sugar with electric mixer 2 or 3 minutes. Beat in oil, soymilk, peppermint, and vanilla until smooth. Beat in flour mixture. (works by hand also)

Preheat oven to 350, and line 2 baking sheets with parchment paper or a baking mat.

Form about 2 tablespoons of dough into a ball and then flatten slightly. Bake about 10 minutes, or until tops are crackly. Cool on baking sheets. Makes approximately 36 cookies

*Bob's Red Mill gluten-free 1 to 1 baking flour substitutes beautifully!

*If I have carob fudge in the freezer, I smear some on top! Yummy!

Comments

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Amy's Happy Tummy

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