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VegWeb.com  |  Recipes  |  Desserts  |  Cookies  |  Amazing and Soft Peanut Butter Carob Chunk Cookies « previous next »
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Recipe submitted by corchef, 06/27/06

Amazing and Soft Peanut Butter Carob Chunk Cookies

Ingredients (use vegan versions):

    1 1/2 cups unbleached all purpose flour
    1/3 cup old-fashioned of quick oats
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup chunky peanut butter
    1 cup packed golden brown sugar
    1/2 cup vegan margarine
    1/4 cup maple syrup
    1 to 2 egg substitutes (I usually use 2)
    1 teaspoon vanilla extract
    5 ounces of one large carob, or vegan chocolate bar crushed until there are pretty small,
    but still chunky pieces

Directions:

Mix dry ingredients (first 4) in a medium bowl.

Blend peanut butter, sugar, margarine, syrup, egg replacer and vanilla with an electric mixer.  (Tip: If you soften the margarine and peanut butter first by nuking it you can just blend it by hand).

Add dry ingredient mixture to peanut butter mixture in two additions. Stir in chopped carob. Cover and refrigerate for about 30 minutes, or until it is no longer sticky.

Preheat oven to 350 degrees fahrenheit. Grease two large baking sheets. Roll balls of dough with hands into about 2-inch diameter balls. (Or make any size you want, just pay attention to baking time changes.) Place on baking sheets and bake for about 12 minutes. Cookies will be puffed and still very soft to the touch. Let cool and enjoy!

I am a vegan baker in New Paltz, NY and this is my personal favorite cookie recipe and a big hit in town!

Makes: about 20 cookies

Preparation time: Total: 50 minutes





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solarvegan
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« Reply #1 on: July 04, 2006, 06:22:41 PM »

These truly are AMAZING! Thank you for sharing this recipe. I used what I had around, which was sunflower butter instead of peanut, barley flakes instead of oatmeal, and carob. They turned out soft and smooth and delicious! I can't wait to make them again for a party this weekend; I think I'll try peanut butter/chocolate and a cashew butter/carob variation. YUM!
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*yummy*bunnyfood
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« Reply #2 on: July 28, 2006, 09:55:15 AM »

I used peanuts instead of chocolate and oil instead of margarine. These crumbled up very easily, though.
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curiale
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« Reply #3 on: August 14, 2006, 06:30:11 PM »

these were really good! i used chocolate chips instead of carob chunks but otherwise followed the recipe. i've had trouble with peanut butter recipes in the past-- they generally come out too crumbly, too flat, or too crunchy-- but these were delish! thanks!
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baking_fiend
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« Reply #4 on: August 20, 2006, 12:54:35 PM »

i too followed the recipe exactly except for using choc-chips instead of carob, and they turned out very well indead! great soft texture and the maple syprup goes so well i can't believe i never thought of putting it in peanut butter cookies before. I think this will be my staple peanut butter cookie recipe from now on. thanks!
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matahepa
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« Reply #5 on: October 16, 2006, 12:29:32 PM »

These cookies are amazing. They are very soft and chewy. I used carob chips and pieces of raw chocolate. I used spelt flour instead of regular flour + sucanat instead of brown sugar. I also added a lot of extra nuts. Thanks for a wonderful recipe. I hope you will add some more recipes in the future.
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auntie_loo
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« Reply #6 on: December 13, 2006, 05:53:38 PM »

I'm sure that if I could have stopped eating the dough, I would have had more delicious soft, addictive cookies....
but theres always next time, right!   Cheesy
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Nate Moore
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« Reply #7 on: January 28, 2007, 12:18:45 AM »

This Recipe is great!
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veganlily
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« Reply #8 on: February 26, 2007, 08:33:46 AM »

These are fantastic, very very good recipe!  Good vegan pb cookie recipes have been hard for me to find, so I am very excited about this.

I followed the recipe to a T (something I often do not do on this site).  The only bad part of these was my messup...my oven is small and runs a bit too hot and I mistakenly put these on one of the lower cooking racks (intending to put them on the higher rack).  Thus, the bottoms are one step away from burned (not  black, but way darker than I would like).  I will definitely make these again and put them on the correct rack!  Also, I suggest taking them out a minute or two before you think you need to.  They keep cooking a bit as they cool, and that preserves a really good texture.

5 stars!
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laurenmisplaced
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« Reply #9 on: February 26, 2007, 09:46:46 PM »

Oh my god...I love you for these!!   Kiss  Excuse me while I have another cookie (and store the rest so I don't eat them all).
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nhyhsh
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« Reply #10 on: March 13, 2007, 04:12:52 PM »

I am pregnant and I have found me a comfort food.  I made these because I was craving peanut butter and they are GOOD.  I might just eat the whole batch lol( I will share with hubby).  I give these 2 thumbs up!!!!!!!
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Granola Head
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« Reply #11 on: April 07, 2007, 10:01:21 PM »

Storytime! I made a batch of these one Saturday afternoon and took some with me to my friend's band show downtown. None of my friends wanted any because they were so full from eating a pizza dinner (dumb pepperoni-eating kids) - not because they looked disgusting, they were beauts. (I left out the carob chunks and then melted some chocolate after they were cooled and dipped them in it, so half was covered in chcolate, other side plain). Anyway, we had to get rid of them because the bar wouldn't let us in with food, so two of my friends and I went around that street giving these cookies to homeless people. They loved them and were so thankful! One guy asked who made them and I said I did and he said they were really good. So that was fun. Ok, storytime over, *tucks you all in*
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tofreak
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« Reply #12 on: February 27, 2008, 04:24:21 PM »

I had to substitute a couple of things I used in place of brown sugar was raw honey and didnt have any carob so I used raw cocoa and a little agave. Other than that they were very good.
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