Carob Chip Cookies

Nothing can be better than a "chip" cookie.

3/4 C vegetable margarine
2/3 C brown sugar
1/3 C evaporated cane juice crystals
1 Tbsp EnerG egg replacer dissolved in 4 Tbsp water or soymilk
1 tsp alcohol-free vanilla flavoring
1 C unbleached all-purpose flour
3/4 C whole-wheat pastry flour
1/4 C carob powder
1/4 C Roma
1 heaping tsp Featherweight baking powder
1/2 tsp salt
1 1/2 C your favorite carob chips
1/2 C your favorite chopped nuts (I use macadamia nuts.)

Preheat oven to 375° F. In a large bowl, cream margarine and sugars. Add egg replacer and vanilla flavoring. In a small bowl, combine dry ingredients. Add dry ingredients to creamed ingredients, stirring until soft dough forms. Add carob chips and nuts. Spoon by the tablespoonful onto an ungreased baking sheet. Bake until cookies are set and bottoms are lightly browned. Transfer cookies to wire rack to cool.

Servings: 4 dozen cookies

Donna Green Goodman, M.P.H. is a health educator living in Huntsville, Alabana and author of Something to Shout About. These recipies first appeared in the March/April 2007 Message Magazine. Used with permission. All rights reserved © 2007 Click here for content usage information