Slide over dreamy cookie balls, there’s a new cookie in town and he’s a dangerous one!
Super, freakin’ dangerous.
Before you realize, you’ll have eaten 6 of these guys without even knowing it.
They put a spell on you…
At least that’s my excuse.
Maybe I’m so infatuated with these cookies because I’ve been planning the recipe for a long while, since right before Christmas in fact.
But as luck would have it, I couldn’t find any gluten-free/vegan carob chips.
So I did what any internet savvy chick would do, I googled!
Generally I just go out and buy the products I find online, but these vegan and gluten-free carob chips are not available in Canada. (If you know where to get them, please share. Please!) But I didn’t give up there, no I did not. That very next day, I had chat with a Panos brands and they agreed to send me a Chatfield’s sampler pack to try!
The amazing basket included:
- Carob chips
- Gluten-free date sugar, another ridiculously challenging thing to find
- Cocoa powder, I still have so much cacao from Dominican that I’m not entirely sure if I’ll even get to opening this can in 2012
- Roasted carob powder, impossible to locate in Calgary
While not organic, each of their products are considerably cleaner that many of the other carob and sweetening products out there.
The carob chips are sweetened with beet sugar (not to be confused with the highly GMO sugar beets) rather than the usual grain-based sugars, and the date sugar is not combined with wheat flour.
Total score, I know.
I find that the average sweetened carob chip has a bit too much sweetness but these don’t have an overly sugary taste. They melt well, can replace chocolate chips 1 to 1, and go really, really well in cookies.
…granola, muffins, doughnuts, and pancakes.
I gave the 12oz package a run for it’s money!
- ½ cup sorghum flour
- ½ cup arrowroot starch
- ½ cup sweet rice flour
- 1 tablespoon freshly ground flax seed
- 1 teaspoon gluten-free baking powder
- ¼ teaspoon himalayan rock salt
- Prepare flax egg and set aside.
- Preheat your oven to 375F and line a cookie sheet with parchment paper or a silicon baking mat.
- Whisk the flour, salt and baking powder together. Set aside.
- Cream the coconut oil and sugar together by beating them until they are smooth in a stand mixer. If you don’t have a stand mixer, beat vigorously by hand in a large mixing bowl or combine them in a food processor.
- Add the date syrup, flax egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips with a spoon.
- Using a spoon, scoop out a ball of the dough and drop onto the prepared cookie sheet. Flatten slightly. Repeat leaving 1 inch between the balls for the cookies to expand.
- Bake for 10-12 minutes or until cookies are golden around the edges.
- Allow to sit for two minutes on the cookie sheet then remove to a wire rack to cool fully.
View Nutritional Information (once on page scroll down)
I’m sad that my little bag of carob chips is now empty. I burrowed my face in it last night just to see if there was just one tiny chip inside and all I saw was white plastic.
Anyone want to smuggle carob chips across the border for me?
I’ll make you cookies!