Carob Chip Cookies

Submitted by: Julia

This recipe came from ( his Amazing Cookies e-mail). I made these today and they were terrific and very easy! I used Whole Wheat Pastry flour (fresh ground). I am not sure how much fat is in them as most of if comes from the walnuts and carob chips. (I also cheated and used choc chips for the carob but will definately use carob next time. My thinking was if they flopped they would still be eaten, as anything with chocolate is eaten in our house. Poor deprived family!_)Carob Chip Cookies comes from the “Recipes from the Weimar Kitchen” cookbook published in 1987. They are a health institute in Weimar, California and this cookbook is full of vegan-type recipes. My husband and I are trying to eat more vegan type recipes and I thought I’d try these just for fun. Was pleasantly surprised at how good they turned out. The recipe calls for walnuts, but I’m allergic to them, so used raw cashews instead and it turned out fine.
  • 1 cup water
  • 1 cup walnuts (or raw cashews)
  • 1/2 cup dates
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1 1/4 cups whole wheat flour (I used 3/4 cups whole wheat flour and 1/2 cup unbleached white flour)
  • 1 cup carob chips
  • 1 cup raisins

Whiz first five ingredients in blender. Pour into bowl.

Stir in remaining ingredients. Drop by tablespoon on cookie sheet sprayed lightly with PAM or other cooking spray. Bake at 350 degrees for 20-25 minutes. ( I baked about 20-22 minutes, as 25 seemed to be too much).

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