Friday, 6 June 2008

R's Treat.

My cookie baker strikes again! Yesterday while M was at school R and I baked cookies. I wanted some I could eat without feeling (too) guilty, and could share with a clear conscience too. So I changed up my standard Chocolate Chip Cookie recipe and came up with this beauty. Use Chocolate Chips if you don't have (or don't like) Carob. Pictures are a bit blurry today, sorry.
Low (well lower) Fat Spelt Carob Chip Cookies
Makes 14

3 T Soymilk
¼ t Apple Cider Vinegar
3 T Unsweetened Applesauce
½ C Sugar
½ t Vanilla
¾ C + 2 T Spelt Flour
½ t Baking Powder
¼ t Baking Soda
1/8 t Salt
½ T Ground Flax Seeds
½ C Carob (or Chocolate) Chips

Preheat oven to 375F and line your baking sheet with parchment.
Combine the soymilk and ACV in a small bowl and stand for 5 minutes to curdle.
In a large bowl mix together the applesauce, sugar and vanilla. Add in the soymilk and mix well.
Sift in the dry ingredients (excepting chips) and mix to combine. Fold in the carob / chocolate.
Using a T size measure scoop onto your baking sheet, leaving a gap of 2” or so between cookies.
Bake for 10 minutes until lightly golden. Stand on tray for about 2 minutes before moving to rack.
Variation - If you want them to be Chocolate Chocolate Chip (or rather Carob Carob Chip if you are using Carob) then sub the extra 2 T of flour for Cocoa or Carob powder.

Oh, yeah, the girls, and everyone else who had one - loved them!!

3 comments:

Courtney said...

Yum! I love spelt flour, and these look great!

Courtney

Liliy said...

The cookies sound good, I make carob chip instead of chocolate chip most of the time.

LK said...

Those cookies looks so tasty yet so simple to make - all the ingredients are pretty much staples at our house. Spelt flour makes baked goods have a great texture!