So you made a big batch of carob bark and need something to do with it? Chocolate chip cookies without the chocolate is always a favorite in my house. While these usually come out uniform and pretty, my 3 year old insisted in helping on this one. He also refused to let me stir any of the batter, so excuse the roughness of the cookies in the final pictures. Something about the idea of only putting one spoonful of cookie dough at a time on a cookie sheet just seems so plain and ridiculous to him. These cookies are delicious, and they taste exactly how you would expect a chocolate chip cookie to taste- regardless of what they look like.
Items you’ll need:
- 2 cups of carob chips (see my recipe Chocolate Free Chocolate Bars (Carob Bark))
- 1 1/4 cup gluten free flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 tbs butter substitute
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 1 egg’s worth of egg substitute (reconstitute powder kind if using)
(1) preheat oven to 375 degrees
(2) Mix flour, salt, and baking soda together and set aside.
(3) Beat butter, brown sugar, sugar, and vanilla extract together until they are creamy.
(4) Add the egg, beating it into the butter mixture.
(5) Slowly mix in the flour mixture until a soft dough forms.
(6) Stir in carob chips.
(7) Place spoonfulls of dough rolled into balls (or oddly shaped ball like forms in this case) on an UNGREASED cookie sheet. (keep in mind if you grease the pan these will turn into one giant sheet of cookies- which are still good, just not as pretty)
(8) Bake for about 12 minutes or until they are the color of brown that you want them to be.
(9) Place on a wire rack to cool.