November 13, 2012

Olive Oil Carob Chip Cookies


 Remember when I made these Cranberry White Chocolate Olive Oil Cookies? I also made a batch of carob chip cookies which were just as popular and delicious. I promised to post my recipe, so I've included it at the bottom on the post!

If you haven't tried carob, I suggest you do! It's got a malt-y flavour, melts and is used like chocolate but is safe for dogs and cats to consume do to the lack of theobromine. Carob is caffeine free too. It comes in powder form, bars, chips etc. and are readily available at health shops and bulk stores. Canadians can find them at the local Bulk Barn. :)







OLIVE OIL CAROB CHIP COOKIES (vegan)
Makes about 24 cookies

 You'll need...


    2 tablespoons ground flax seed  
    6 tablespoons hot water

    2 1/4 cup all-purpose flour
    1 teaspoons salt
    1 teaspoon baking soda

    1/4 cup olive oil
    1 teaspoon vanilla extract 
    1 teaspoon butter extract (optional)
    1/2 cup + 2 tablespoons white sugar
    3/4 cup brown sugar

    1 or 2 tablespoons of soy/rice/almond milk
    3/4 - 1cup carob chips (or any other add ins of your choice)


How to...

  • Make your "eggs" by combining the flax and hot water, set aside.
  • Combine the flour, baking soda, and salt in a bowl, set aside. 
  • Mix together sugars, vanilla/butter extract and olive oil. Beat in the flax eggs. 
  • Slowly add in all the flour mixture. If the dough is too dry, add a tablespoon of milk in at a time to get a firm and pretty sticky dough.
  • Toss in the carob chips and mix again. 
  • Let the dough rest for 15 minutes covered with plastic wrap. While it's resting, preheat the oven to 375 degrees F.
  • Roll the dough into balls (about a tablespoon) with your hands or a cookie scoop if you have one. Place on a greased and/or parchment lined baking sheet and bake for 10-12 minutes, until lightly golden and set.
  • Once out of the oven, let rest on cookie sheet for 3 minutes before removing them to a rack to finish cooling. Store in an airtight container.

 This is the same recipe I used to make my Cranberry White Chocolate Olive Oil Cookies, Carob and Banana Chip Cookies and my Halloween-y Peanut Butter and Chocolate Cookies. I can't wait to make another batch of these! Anyone have any ideas as to what to add in this time around?

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About

Hi, I'm Janetta from Toronto. I cook, bake and make big messes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's super cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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