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
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!