Okay, I need to brag a little. It is a bit uncomfortable but … these chocolate chip cookies are really good! They were so much fun to experiment with and I think I got just the right balance of sweetness. Date and coconut sugars were both used so there is mild molasses flavor and the whole wheat flour really balances them out. If you want them more cakey than cookie then don’t flatten them down as much as I did. The cookie does not spread much in the pan. Just the perfect little bites for that special moment you deserve.
1/2 cup softened vegan butter such as Earth Balance
1/4 cup coconut oil
1/4 cup soy or almond milk
1/2 cup date sugar
1/4 cup coconut sugar
1 cup whole wheat pastry flour
1 cup all purpose bread flour
1 Tablespoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon salt.
2 teaspoons vanilla extract
3/4 cup vegan chocolate chips
Lightly oil two baking sheets.
I put a little oil on a paper towel and rub all over the pan surface.
Cream the butter and the two sugars together.
Add the oil and milk and mix well. Set aside.
In a large bowl add the two flours, cornstarch, baking soda and salt.
Add the wet ingredients to the dry ingredients.
Stir in the vanilla and chocolate chips.
Do not overwork.
Loosely roll into balls and put on your cookie sheet. Flatten a bit. They do not spread much when baking. The dough makes about 36 cookies.
Bake in a 350° oven for 10 minutes.
Take out of oven to cool for 5 minutes.
Remove from pan and let cook on a rack.
If you would like to save any for the future you may freeze them when they have cooled off.
You can put them in a freezer bag or a rigid sided freezer container for up to 6 months.
I don't think they would make it to the freezer in my house so I will have to make a batch and specifically state that these are for when company is coming. It might work!
Here is a great article from the Monterey Spice Company with some facts about carob. Click here to learn about the carob tree.