Carob Filled Cookies

Who doesn’t like chocolate cookies and marshmallow? But those of us with chocolate and egg allergies have long given up such things. Here’s a delicious alternative. Like most allergic friendly recipes, this takes a little more effort than the “normal” but it’s well worth the effort.

For the cookies, line a large cookie sheet (or 2 smaller ones) with parchment paper and preheat oven to 375 degrees. In a small bowl whisk together:

1 tablespoon ground flax

3 tablespoons aquafaba

Let sit for at least 5 minutes. In a medium bowl mix with a hand mixer:

1/2 cup vegan shortening (or margarine) softened

3/4 cup date sugar

1 tablespoon date syrup

Blend until smooth and slightly fluffy. Add the flax gel and

1 teaspoon vanilla extract

Beat until smooth. Add to this mixture:

1/3 cup brown rice flour

1/4 cup sorghum flour

3 tablespoons arrowroot

1 tablespoon potato starch

1 teaspoon xanthan gum (or guar gum)

2 teaspoons Ener-G egg replacer

1/2 teaspoon baking soda

1/4 cup carob powder

1/4 teaspoon salt

Mix until blended, dough will be crumbly. Add, one tablespoon at a time:

Non-dairy milk (I only used 1 but add another one or two if your dough doesn’t come together with the first one)

Form the dough into balls, about 1 tablespoon of the dough for each ball. Flatten them into disks making sure all the disks are the same depth so that they cook evenly. Also make them about the same size since we’ll be putting two of them together with the frosting. Bake about 8 minutes, do not overbake or they will be dry. Cool on tray for a few minutes before moving to a cooling rack.

To make the frosting, in a double boiler (or heat proof bowl over a pot of water if you don’t have a double boiler), mix together over the boiling water:

1/4 to 1/3 cup agave nectar (depending on how sweet your family likes things, remember agave is much sweeter than cane sugar)

1/3 cup aquafaba

1/2 teaspoon cream of tartar

Using a hand mixer on high, beat the mixture for 7-10 minutes until very fluffy and the frosting forms ribbons when whipped. Remove from heat and continue to whip for 2-3 minutes. Add 1 teaspoon vanilla extract and beat another minute. This should be very thick, like marshmallow! I know, when I started making it, I thought this is never going to work, but after about 6 minutes the mixture actually started to form ribbons and after 9 minutes, it was thick and creamy. Continuing the whipping off the heat will make it even thicker. Chill while the cookies cool completely and it will set up even more.

Spread about a tablespoon of the frosting on the bottom of one cookie and let sit until frosting sets up a little before placing a second cookie on the top. Repeat with the remaining cookies. This recipe will make 6-8 pairs.

Prune and Carob Squares

Here’s another bar that’s downright delicious! Not something to eat with fingers, there’s too much soft, gooey filling in them for that. Of course, if wanted, other dried fruit (like dates or figs) would work just as well as prunes and be equally tasty. And like the raspberry bars, refrigerating the baking dish overnight or even for several hours before cutting will help the crust firm up and make removing them from the dish easier.

Preheat oven to 350 degrees. Line the bottom of a 9×9″ baking dish with parchment paper or spray with a non-stick cooking spray. Blend in a food processor:

1/3 cup pumpkin or sunflower seeds (lightly roasted)*

1/4 cup date or coconut sugar

1 cup gluten-free organic old fashioned oats

1/3 cup millet flour

1/2 teaspoon xanthan gum

1 tablespoon cinnamon

1/8 teaspoon sea salt

Pulse until the oatmeal mixture resembles ground nuts or cornmeal. Add:

1/2 cup avocado oil or 1/2 cup melted vegan margarine, or melted coconut oil

Pulse until the mixture begins to form clumps. If the mixture is too dry and doesn’t clump add:

up to 1/4 cup water, 1 tablespoon at a time

Remove from the food processor and add:

1/2 cup gluten-free organic old fashioned oats

1/4 cup hemp hulls (or if nuts are possible, ground nuts)

Stir to combine. Pour half the mix into the bottom of the prepared baking dish and press down to make a firm bottom. Reserve the other half for the top of the bars. In the food processor bowl blend:

1 16 ounce drained can of beans (whatever kind you like, I used chickpeas but any bean will work)

2 cups prune puree**

Blend until the beans are creamy so the softer the bean used, the less time and creamier this mixture will be. Add:

1/4 cup carob powder

1/3 cup date or coconut sugar (if using dates, this added sugar isn’t necessary)

1/8 sea salt

2 tablespoons ground flaxseed

1 tablespoon lemon juice and zest from 1/2 lemon (optional)

Pulse until the mixture is combined. Scoop out and spread on the crust in the baking dish. Cover with the remaining oat mixture and bake 35-40 minutes until the top is browned. Remove and cool on a cooling rack until no heat is felt on the bottom of the baking dish. Refrigerate for several hours or overnight before slicing.

*To roast seeds or nuts, heat oven to 350 degree, place seeds on a dry baking sheet and roast until you smell them, usually not more than a few minutes.

**To make prune puree (or puree with any dried fruit), place the fruit in a saucepan large enough to hold the fruit and enough water to cover it. Bring to a boil over medium heat and then reduce heat to low and simmer, covered, for 15-30 minutes depending on how much fruit used. When the fruit begins to dissolve into the water when stirred, it’s sufficiently cooked. Turn up the heat and boil, uncovered, several minutes to reduce the liquid until, when stirred, very little liquid is visible. If a smooth puree is needed, use an immersion blender. For this recipe, that’s not needed since the mixture will be going into the food processor.

Mint Double Carob Chip Cookies

I revamped this recipe because chocolate and mint is a combination that my grandson absolutely loves! And I have to admit, they are pretty good. Be careful or you won’t have any batter to cook, the raw dough is that tasty!

Makes 24-30 depending on the size.

Preheat oven to 350 degree. Put parchment paper on the bottom of 2 cookie sheets (unless you have a large one that will hold 2 dozen at a time). Lightly spray with non-stick cooking spray.

In a small, heat safe bowl, soak 16-18 dried prunes in boiling water (approximately 1 cup should be enough). Be sure all the prunes are covered. Let sit for at least 5 minutes. While they are soaking, put together the flour mixture in a gallon food storage bag mix:

1 2/3 cups millet flour

1/3 cup sorghum flour

2/3 cup chickpea flour

2/3 cup arrowroot

2/3 cup potato starch (NOT flour)

Seal the bag and shake to thoroughly mix the flours. Be sure to refrigerate the unused flour mixture.

In a medium size food processor add:

Prunes

2 tablespoons of the prune soaking water

1/2 cup date or coconut sugar

1/3 cup agave, honey, date or coconut syrup

1/2 teaspoon mint extract (or about 2 dozen fresh mint leaves torn)

2 teaspoons vanilla extract

1 teaspoon vinegar

Blend until the prunes are smooth and the mixture has combined. Don’t worry if the prunes are entirely smooth since they will continue to blend with the next steps. Add:

1/3 cup avocado, sunflower, palm, or coconut oil (melted)

Blend again until the mixture is smooth. If the food processor is large enough add (if not scrap the prune mixture out of the food process and into a medium size bowl and add the dry ingredients):

1 1/2 cups gluten free flour mix (see above)

1 teaspoon xanthan gum

1/4 cup carob powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

Pulse until the flours are combined. Remove the dough from the food processor and stir in:

1/4 to 1/3 cup unsweetened carob chips

Mix thoroughly. Using a tablespoon measure or small cookie scoop, measure out the dough and form into approximately 1 inch balls (although slightly sticky, it’s easy to shape into balls using damp hands). Place the balls on a cookie sheet approximately 2 inches apart and, again with a slightly damp hand, flatten them to about a 1/2 inch in depth. Bake for 8-10 minutes; 8 minutes will give you a chewy, fudgy, softer center while 10 minutes will be chewy but not as fudgy in the center. Cool on the sheet for a few minutes before moving to a cooling rack.

Pumpkin Seed Butter Cookies

Peanut butter cookies are one of the most popular cookies on the planet but not for those of us with nut allergies. If you can use pumpkin seeds, this may be a cookie for you to try. I’ve been using pumpkin seed butter now for several years. It’s a very different taste, very nutty and earthy. I prefer the butter made from roasted pumpkin seeds but raw is also available; as one might expect, the roasted is brown while the raw is green in color. I haven’t been able to find pumpkin seed butter in a store so I order it online from Amazon where they have several varieties available. I’m sure a google search would find it available elsewhere online if you prefer not to use Amazon.

Just like regular peanut butter, pumpkin seed butter is available in sweetened and unsweetened forms. I prefer the unsweetened which is what is used in this recipe. If sweetened is used, reduce the amount of sugar in the mixture. Makes about 12 cookies.

You’ll need:

1/2 cup date sugar

1/4 cup warm water

1 teaspoon vanilla extract

1/2 cup pumpkin seed butter (room temperature)

1/4 cup ground flax seeds

1/2 cup brown rice flour

1/4 teaspoon sea salt

1/4-1/3 cup carob chips (or if you can use them chocolate chips)

Prepare a medium size cookie sheet by covering with parchment paper sprayed with non-stick spray. Preheat oven to 375 degrees. In a medium size bowl, mix together the date sugar and the water, stir until sugar is dissolved. Add the vanilla, whisk until smooth. Add the pumpkin seed butter, flaxseed, flour, salt and mix until combined. Add the chips and blend. Scoop out the dough by tablespoons and shape into balls and then flatten. Place about an inch apart on the cookie sheet and bake for approximately 10-12 minutes. These cookies won’t raise or spread much. Store in an airtight container or freeze if there are any left!

Carob Chip Cookies

I think this is the third recipe I’ve put up on the blog for carob (or chocolate) chip cookies. This one is very easy to make and tastes great. I cooked mine for 15 minutes and they were caky, so stick to 10-12 minutes for a chewy cookie. It should make 18-20 cookies so if you have dough left over, increase the size of each cookie. If smaller cookies are wanted, bake them for only 7-10 minutes.

Preheat oven to 350 degrees. Grease a large cookie sheet (to hold all the cookies at once).

In a small bowl, soak 8-10 medjool dates or 1 cup of diced dates in 1 cup boiling water for 10-15 minutes (this is the longest part of the process!)

Pour the dates and the water into a food processor (I actually used my Vitamix) and process for 1-2 minutes until the dates are pureed. Scrape back into the small bowl. Whisk in to the dates:

1/2 cup avocado or melted coconut oil

2 teaspoons vanilla

In a medium bowl combine:

2 cups brown rice flour

1/2 cup tapioca flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/4 teaspoon salt

Pour the date mixture into the flour mixture along with 1/2 cup unsweetened carob or chocolate chips. Mix until combined. Take 2 tablespoon to 1/4 cup of the dough and shape by hand into a ball, then flatten, and put them on the greased cookie sheet. Don’t worry about putting them close on the cookie sheet because they won’t spread much although they will puff up slightly when baked.

Cool on cookie sheet for a few minutes before moving them to a cooling rack. Store in an airtight container.

Easy Fudgy Brownies

Oh my goodness! This is one of the richest, most delectable brownies I’ve ever eaten. It’s the third brownie recipe on my blog and I think the third one was the charm! Such a decadent mouthful, there’s just nothing to compare with a really fudgy brownie. This one fits the bill and is so easy to make. In fact, it takes longer to assemble the ingredients and scoop it out of the food processor into the baking dish than it does to make them!

Preheat oven to 350 degrees. Spray a 9×9″ baking dish with non-stick spray (I use the Chosen Foods 100% Avocado Oil spray). Add to the bowl of a food processor:

Pulp from 1/2 a small avocado or about 1/3 cup avocado pulp

3/4 cup date sugar

1/3 cup agave nectar

2 teaspoons vanilla extract

1/4 cup avocado oil or other light tasting oil

1 tablespoon ground flaxseed

1/3 cup unsweetened non-dairy milk

2 teaspoon instant coffee

Blend until combined. Add:

3/4 cup gluten-free all purpose flour

1/2 cup oat flour

3/4 cup carob powder

1 tablespoon psyllium husk flakes

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

By hand, mix in:

1/4-1/2 cup unsweetened carob chips, chocolate chips if you can use them, chopped walnuts (again if you can use them), or 2 tablespoons hemp hulls OPTIONAL

Scoop out of the food processor bowl and spread out evenly in the baking dish. I found it easiest to scoop it all out first and then using a large wet spoon to spread the mixture evenly in the baking dish. It is very thick!

Bake only 20 minutes turning once at 10 minutes. If using a smaller baking dish, bake for 25 minutes. DO NOT OVERBAKE OR YOU’LL HAVE DRY CAKE BROWNIES! Cool for at least an hour before cutting. In fact, it works well to cool for a half hour and then refrigerate them. They need to be cold before cutting into nine (or more) pieces.

Tahini Carob Chip Cookies (dairy-free, gluten-free, refined cane sugar-free, egg free, vegan)

Remember those chewy, nutty peanut butter cookies from our younger days? These are very reminiscent of those but are healthy and so easy with just five ingredients. Feel free to substitute any nut or seed butter you can use such as sunflower or pepitas.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Put in your food processor:

  • 1 cup tahini (or any nut or seed butter), use a thicker tahini rather than a runny thin one or your cookies will not come out chewy
  • 1 cup date sugar
  • 4 tablespoons of aguafava (or 1 egg if you can use eggs)
  • 1 teaspoon of vanilla

Process until smooth and then remove from food processor into medium bowl and stir in 1/2 to 1 cup of unsweetened carob or chocolate chips. Scoop by tablespoon onto prepared cookie sheet, flatten with damp fork (or spatula) and bake for 10-15 minutes depending on the size of your cookies. You want them crispy on the outside but chewy in the middle so when the middle is set and the outside browned, they are done. Makes 10-15 cookies.

Triple Carob Glazed Donuts (dairy-free, gluten-free, egg-free, refined sugar-free, vegan)

Sometimes you just want something “good” for breakfast instead of the usual smoothie.  This is one of my go-to recipes when that happens to me.  This is not a very sweet donut so if you like your donuts sweeter, just increase the amount of monk fruit powder in the recipe.  But I find that the glaze gives it all the sweetness it needs. This recipe makes six donuts.

Preheat oven to 375 degrees.  Grease a donut pan (be sure to grease the center as well so your donuts don’t stick in the middle.

In a medium bowl combine:

  • 1 cup all purpose gluten-free flour
  • 1/4 cup tapioca (or arrowroot) flour
  • 1/4 cup sweet sorghum flour
  • 1 teaspoon xanthan gum
  • 3 teaspoons baking powder
  • 1/4 cup carob (or cocoa) powder
  • 1/4 teaspoon salt
  • 1 teaspoon monk fruit powder
  • 1/4 to 1/2 cup unsweetened carob (or chocolate) chips

In a second small bowl combine:

  • 1/2 cup non-dairy milk of choice
  • 2 tablespoons olive or avocado oil
  • 2 tablespoons rice vinegar
  • 1/2 cup club soda
  • 1 tablespoon vanilla extract

Add the wet ingredients to the dry and mix by hand until combined (be sure to scrap the bottom of the bowl so that you get all the dry ingredients mixed in; I only say this because I frequently find when I scoop out the dough into the gallon zip bag that there’s dry on the bottom of the bowl).  Scoop the dough into a gallon ziplock bag.  Cut off a bottom corner and pipe into the prepared donut pan.  Bake at 375 degrees for 10-12 minutes.  Try to make all the donuts the same size so that they all cook at the same rate.

Remove the donuts from the oven and let sit on the counter for a couple of minutes while you prepare the ganache (see recipe under Sauces…).  Loosen the donuts from the pan and turn onto a cooling rack.  Dip each donut into the ganache to coat the tops.  

TIP:  You’ll probably have some ganache left over — make some truffles letting the ganache firm up in the refrigerator and then roll (about a tablespoon or two) into a ball and then roll in ground nuts, flax and chia seeds, hemp hulls, coconut, or carob powder.  

Carob (or Chocolate) Ganache (dairy-free, gluten-free, refined sugar-free, vegan)

If you want a quick and easy, but still very tasty, topping for ice cream or cake, here’s a simple carob ganache recipe.  If you like things a little sweeter, add a little more monk fruit powder.

Heat in a small saucepan:

  • 1/2 cup non-dairy milk of choice 

Put in a small bowl:

  • 1 cup unsweetened carob chips
  • 1 teaspoon monk fruit powder

It only takes a minute to heat up the milk.  When it is hot, pour it over the chips.  Stir vigorously for a couple of minutes to melt the chips and incorporate the milk.  Add:

  • 1 tablespoon vanilla

Stir to combine.  Your ganache is ready.  Use quickly as it will harden up in just a few minutes.  To use as “Hot Fudge Sauce” simply increase the milk to 3/4 cup.

Carob Fig “Truffles” (dairy-free, gluten-free, sugar-free, vegan)

I made filled chocolates for over fifty years until a few years ago when I realized that no one in my family or circle of friends could eat them anymore for one reason or another.  So now I cover different flavored Oreos with chocolate for my grandson and my great-nieces.  I have a friend, however, who asked me to please find a recipe for a candy that she can eat that’s healthy but still decadent enough to call candy.  Here’s what I came up with.  Don’t like figs?   Not a problem, use dates (don’t soak them) or prunes instead.  If you use dates, the mixture will be much sweeter.  If the figs or prunes aren’t sweet enough for your family’s taste buds, add a few dates to sweeten it up.

You’ll need:

  • 12 ounces of dried figs (or you can use fig paste or jam made with fresh figs in season; no need to soak those)
  • 1/4 to 1/3 cup protein powder
  • 1/4 cup carob powder (if you can have chocolate, feel free to use cocoa)
  • 1/4 cup tahini (or if you can have it any nut butter will work)
  • zest of 1/2 an orange
  • juice from 1/2 orange (around 2 tablespoons)
  • pinch of salt
  • hemp hulls, coconut flakes, carob or cocoa powder, toasted sesame seeds, for rolling the truffles in
  • Remove the stems from the figs and put in a bowl, cover with hot water and let soak for around an hour.  Drain and put in a food processor along with the protein powder (start with 1/4 cup), carob powder, tahini, zest and juice, and salt.  Blend until smooth.  If mixture is too wet, add the remaining protein powder.

Scoop out tablespoons full and with wet hands, roll them into balls (I had a small bowl of water next to where I was working so that I could wet my hands as needed).  We want these the size for one to two bites so if a tablespoon is a little big, reduce the amount for each ball.  I would say I used around 2 teaspoons per ball.  Place them on parchment or waxed paper as you roll them out.  It should make between 16 and 24 balls.  Roll each ball in your choice of hemp hulls, coconut flakes, carob or cocoa powder, or toasted sesame seeds.  Refrigerator for up to a week.  

I found these very dense and rich so I could only eat 2 at a time.  And, of course, oh so delicious and gooey.  A great substitute for candy with all that sugar.  Sweet and gooey without any sugar except the one naturally found in the fruit.  

Variations:

  • 12 ounces of prunes instead of figs — these don’t need to be soaked
  • 12 ounces of dried mango — cut into small pieces before soaking and don’t add any additional liquid to the food processor
  • 12 ounces of dried sweet dark cherries — again, no need to soak these but may need a few tablespoons of water to loosen the mixture (I covered these with chocolate ganache)
  • 12 ounces of dried dates, pitted of course — don’t soak them but again they may need a few tablespoons of water if too thick
  • 12 ounces of dried apricots — soak and again, don’t add any liquid to the mixture (I rolled these in ground almonds)