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Amazing and Soft Peanut Butter Carob Chunk Cookies

What you need: 

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

What you do: 

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!

Preparation Time: 
Total: 50 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Great recipe!  I used some apple sauce for the eggs, and just cut up a huge chocolate bar for the carob.  Now we have amazing peanut butter chocolate chunk cookies!  And I used 1/2 cup wheat flower. 

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These came out so yummy!! I did have to make some substitutions to the recipes like using chocolate chips instead of carob, regular peanut butter instead of  chunky, pancake syrup which I figured would work just as well as actual maple syrup and it did. I didn't have brown sugar so I used regular sugar, and I had a package of unflavored oatmeal which was a perfect 1/3 cup.
I like to find recipes that I can substitute for what I have in the house, sometimes it works and sometimes it doesn't. This time it worked deliciously! :)>>>

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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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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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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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Anonymous

Oh my god...I love you for these!!  :-*  Excuse me while I have another cookie (and store the rest so I don't eat them all).

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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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Anonymous

This Recipe is great!

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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!  :D

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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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