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(NOTE: Two varieties of cookie were given out at GYC. We rearranged the cookie recipes below. Recipe 1 was the one that most of the cookies that were sampled were made from. Recipe 2 is one that only some people received cookies from.)
Recipe 1: CAROB CHIP COOKIES
Preheat oven to 350° F.
Oil and flour a large cookie sheet.
Mix together and set aside:
1 cup whole wheat flour
1 ½ cups unbleached white
flour
1 tsp. Rumford baking powder (no aluminum)
1
tsp. baking soda
½ tsp. salt
½ cup carob chips
1 cup pecans or walnuts,
coarsely chopped
Combine in mixing bowl, then add the dry ingredients and mix, but not too
much.
1 cup real maple syrup (do not try to substitute corn syrup
or cookies will be hard).
½ cup oil
1 tsp. vanilla
Drop the dough by rounded spoonful on the cookie sheet making sure to leave at least 1 inch between cookies. Bake at 350° F for 12 – 14 minutes until the edges of the cookies barely start to brown. Do not overbake or the cookies will be hard.
Let the cookies cool for 2 minutes on the cookie sheets, and then transfer them to a wire rack to finish cooling.
Yield: 24 cookies
(Modified from Prophetic Ministries Newsletter).
Recipe 2: CAROB CHIP OR OATMEAL-RAISIN COOKIES
Preheat oven to 350° F.
Cream together:
¾ cup soy or cashew milk
1 ½ tsp. salt
1 cup oil
2 Tbs. vanilla
2 Tbs. molasses
1 cup + 2 Tbs. honey
Add to the wet ingredients and mix:
1 ½ cup chopped pecans or walnuts
1 ½ cup
carob chips or raisins*
3 cups old fashioned rolled oats
2 cups quick
oats
1 cup whole wheat flour or oat flour
Let the mixture sit for about 10 minutes to allow the oats to absorb moisture. Meanwhile oil (or margarine) and flour two large trays. These cookies tend to stick to the tray while baking, so the flour is needed to help prevent that.
Drop the cookie mixture by spoonful on to the trays. Flatten. Bake until cookies just start to turn golden brown around the edges, at 350° F, for about 16 – 17 minutes. Watch them carefully because they can quickly get overdone. Remove the cookies immediately from the trays with a spatula or the carob chips will stick hard.
Yield: 48 cookies
*Note : If using raisins put them to soak in very warm water for a while, then drain the water thoroughly before adding them to the recipe. This helps keep them soft and prevents them from burning during baking.
(Modified from Country Life Natural Foods). LGT