Carob Chocolate Chip Cookies with Coconut and Cranberries

Here is a terrific and healthy recipe for Carob Chocolate Chip Cookies with Coconut and Cranberries.  What better way to get the best of both worlds!  The recipe is from CliqueClack.com and the photo credit is Debbie McDuffee

Carob Chocolate Chip Cookies with Coconut and Cranberries
 
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Vegans really can do some things right … like create some awesome baked goods to keep the eggless from losing their minds.
Recipe type: Cookie
Serves: 10

Ingredients
  • ½ cup rice bran oil + ¼ cup coconut milk
  • 1½ cups palm sugar
  • 2 teaspoons vanilla
  • 1 tablespoon + 1 teaspoon whole flax seeds
  • ½ cup coconut milk
  • 2 cups whole spelt flour
  • ¾ cup unsweetened carob powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup grain-sweetened chocolate chips
  • ½ cup fruit-sweetened dried cranberries
  • ½ cup unsweetened coconut flakes (optional)

Instructions
  1. Grind the flax seeds in a blender until they become a powder, then add the ½ cup of coconut milk and blend more, until the mixture thickens a bit and gets gooey.
  2. Meanwhile, mix flour, carob powder, baking soda and salt together in a separate bowl.
  3. Using a mixer (yes, Isa, I’m willing to lose the punk points), cream together the oil + coconut milk and the palm sugar, then add the flax mixture and vanilla and keep on mixing until mixture is almost fluffy.
  4. Slowly add the dry ingredients while mixer is set to low speed. Blend well then stir in chocolate chips, cranberries and coconut.
  5. Plop onto greased cookie sheets and make semi-pretty circles almost 2 inches around, slightly flattened in the middle. These do rise and expand, so leave at least an inch between cookies.
  6. Bake for 10 minutes, let cool for 10 minutes on the pan and then cool the rest of the way on wire racks.

 

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