Low-Fat Carob Chip Brownie Cookies
Serves 2
I think Carob is one of those things you either love or hate. I grew up eating it so I love it, my son goes crazy for it, and neither one of us is a huge chocolate fan so we like our carob desserts around here.
I've been experimenting with fat-free and low-fat baking lately, and these cookies are the result! They are delightfully low in fat, with a soft, cakey brownie texture and deep carob flavor. In this recipe I use some pure maple syrup in addition to maple sugar which I think enhances the carob-y goodness.
Dry ingredients
- 3/4 cup Barley flour
- 1/2 tsp Baking powder
- 1 tbsp Flax meal
- 1/3 cup Maple sugar
- 1/3 cup Carob powder
- 1/4 tsp Sea salt
- 1/2 tsp Baking soda
- 1/2 cup Carob Chips
- 3/4 cup Unbleached all-purpose flour
Wet ingredients
- 1/2 tsp Vanilla extract
- 1/4 cup pure Maple syrup
- 2-1/2 tbsp Sunflower oil
- 2-1/2 tbsp unsweetened Applesauce
- 6 tbsp Rice milk
- Preheat oven to 325 F and line a baking sheet with parchment paper.
- In a medium mixing bowl, sift together all the dry ingredients except the carob chips. In a separate smaller bowl whisk together the wet ingredients. Pour wet ingredients into the dry ingredients, add carob chips and mix well with a wooden spoon or spatula. The dough will be very, very thick so feel free to dive right in with your hands and give it a good mix.
- Use a 1 tablespoon cookie scoop to drop the cookies on the prepared baking pan and flatten the tops slightly. Bake for 11 minutes. Let cool on the pan for 1 minute before transferring to a cooling rack. These taste best after they have cooled to room temperature.