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Oatmeal & Carob Chip Cookies

What you need: 

3/4 cup Turbinado sugar
1/4 cup molasses
1/2 cup butter/vegan margarine, softened
1/3 cup mashed banana
1 1/4 cup soy flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 1/2 cup rolled oats
1/2 cup carob chips

What you do: 

Preheat oven to 350 degrees.
Mix vegan sugar, molasses and butter.
Add vanilla and mashed banana.
Add soy flour, baking soda, and cinnamon and mix well.
Stir in oats and carob chips.
Drop by rounded teaspoon onto ungreased cookie sheet and bake for about 12-15 minutes or until dark golden brown.
Let cool on cookie sheet for 1 minute, then remove.
Note: The dough doesn't taste nearly as good as the end product!!

Preparation Time: 
about 20 minutes
Cooking Time: 
Servings: 
Recipe Category: 

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These cookies were tasty. I'd never baked with carob chips before so I was super excited to try this. I like the texture the oatmeal brings to these cookies. Great recipe however, I changed a few things. I substituted the "turbinado" sugar and used a mixture of regular organic sugar and brown sugar instead. I also substituted the molasses with agave nectar and they came out just fine. I only had two cookies left before I could take a picture so that must be a good sign! Thanks for sharing!

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Whoa dudes, I made these again tonight (with an Earth Balance tub for a measuring cup!) and I didn't have pumpkin, so I made them with the banana instead. They're even BETTER! Which is hard because icanhas too much punkin!

I'm not really a cookie person, so I'm a bad judge, but I made these for a crew and they can't stop talking about how yummy they are - there are so many deep, yet delightful flavors packed into one little nubbin' of a cookie!

Alterations: made one batch with raisins instead of choc chips and another one with nuts (not as good).

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I used 1/3 cup - the same amount suggested for the banana. I shouldn't have reviewed so quickly though - the more people that ate my cookies (I shared them at church), the more people liked them! They remarked that they were airy, yet hearty, and a lot of people liked the mutiple flavors they could taste. I don't know the nutritional info for the canned pumpkin, but I use it in almost all of my baked goods - I love pumpkin!

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I never thought about substituting pumpkin as an egg replacer.  How much pumpkin is needed to replace an egg?  A pumpkin sub is much lower in calories than a banana, too. Great idea!

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I was in the mood for cookies, inspired by the lost recipe club, and love all things oat, so made this this afternoon.

Pros: I gotta say, I've eaten a lot of cookies in my time, and these are pretty near the top! Crunchy on the outside, oat-ey and soft on the inside.

Cons: A little flour-ey, I would drop the flour by a quarter cup, and it'd be fine. Also, the recipe says serves 16; although I tend to eat a smidge of the dough, I make reasonably sized cookies and got two-dozen cookies out of it. Around my friends, no way does that serve 16 people  ;D

Alterations: I didn't have banana, so I used canned pumpkin that I needed to use up. There's only a hint of the pumkpin flavor, so I imagine the bananas would only be slightly present, and would taste pretty darn good. Additionally, I made the peanut butter frosting from here: http://vegweb.com/index.php?topic=15134.0 and put it on top of half of the cookies.

Enjoy with a tall glass of cold beverage!

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