I love my peanut butter carob cookie recipe but recently I realized I wanted to try something new and when I actually used a different recipe I realized why: the one I had been using was too heavy and laden with more sugar than I realized. Not only does it use peanut butter but add to that brown sugar and maple syrup. The recipe below only uses brown sugar but also adds carob powder (something I used to put in mine but had stopped doing) for more flavor. You can read the original recipe here although I made several changes (vanilla-flavored soy milk is not something I keep on hand) and I added the carob chips. Next time I’ll also add ¼ cup of ground flax for more nutritional value.
These aren’t very sweet cookies but they’re enough to kill craving for something sweet.
1 cup wheat flour
1 teaspoon baking soda
1/3 cup brown sugar
1/3 cup rolled oats
1 ½ tablespoons carob powder
½ cup milk
½ tablespoon vanilla extract
1/3 cup vegetable oil 1 dash cinnamon
1 cup carob chips
Preheat oven to 350 degrees. Combine all ingredients and drop on a greased cookie sheet about 2 inches apart. Bake 10 -15 minutes (they took 13 minutes in mine but I also made larger cookies). Recipe makes about a dozen cookies.