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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!

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