You are here

Member since April 2003
0
4

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?

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!

0 likes

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!

0 likes

I used peanuts instead of chocolate and oil instead of margarine. These crumbled up very easily, though.

0 likes

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!

0 likes

Pages

Log in or register to post comments