Post by marcia on Jun 26, 2005 22:21:11 GMT -5
ok, for what it's worth, here's a tried and true cookie recipe using honey for the sweetener.
It's dh's favorite.. he likes me to always keep them on hand for him. (I freeze them)
I adapted it many years ago, from Sue Gregg's dessert recipe book. (page 90 in mine) I was looking at it today and realized it looks very little like it. ;D
Chocolate Carob Chip Cookies
(adapted from Desserts, Eating Better Cookbooks by Sue Gregg)
Whisk together until well blended and smooth:
2/3 cup butter, melted
¾ cup honey
Whisk in:
2 eggs
¼ cup water
1 ½ teaspoons vanilla
Add:
2 cups whole-wheat flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup cocoa (sifted through strainer)
Stir to blend well:
1 cup quick oats, uncooked
1 cup unsweetened coconut
1 cup carob chips
1 chopped walnuts
Chill dough, if needed for easy handling.
Place tablespoons of dough onto greased cookie sheet
with room to spread.
*then press down cookie dough by hand to flatten
this is a very stiff dough, so they won't flatten by themselves.
(I wet my fingers in water so the dough doesn't stick to me.)
Bake in preheated oven at 350° for 18-20 minutes or until firmly set. (Since I keep my carob chips, coconut and chopped walnuts in the freezer, I don't need to chill, but then I do need to do the longer baking time. Otherwise, depending on the size of cookie you choose, (I put 15 on a large cookie sheet), the lower baking time is plenty.
Can be cooled on cookie sheet or remove to cool on rack.
These freeze well.
Makes approx. 3 dozen.
I'm sure that if one wanted to sub chocolate chips for the carob chips, that would be yummy as well!
Marcia
It's dh's favorite.. he likes me to always keep them on hand for him. (I freeze them)
I adapted it many years ago, from Sue Gregg's dessert recipe book. (page 90 in mine) I was looking at it today and realized it looks very little like it. ;D
Chocolate Carob Chip Cookies
(adapted from Desserts, Eating Better Cookbooks by Sue Gregg)
Whisk together until well blended and smooth:
2/3 cup butter, melted
¾ cup honey
Whisk in:
2 eggs
¼ cup water
1 ½ teaspoons vanilla
Add:
2 cups whole-wheat flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup cocoa (sifted through strainer)
Stir to blend well:
1 cup quick oats, uncooked
1 cup unsweetened coconut
1 cup carob chips
1 chopped walnuts
Chill dough, if needed for easy handling.
Place tablespoons of dough onto greased cookie sheet
with room to spread.
*then press down cookie dough by hand to flatten
this is a very stiff dough, so they won't flatten by themselves.
(I wet my fingers in water so the dough doesn't stick to me.)
Bake in preheated oven at 350° for 18-20 minutes or until firmly set. (Since I keep my carob chips, coconut and chopped walnuts in the freezer, I don't need to chill, but then I do need to do the longer baking time. Otherwise, depending on the size of cookie you choose, (I put 15 on a large cookie sheet), the lower baking time is plenty.
Can be cooled on cookie sheet or remove to cool on rack.
These freeze well.
Makes approx. 3 dozen.
I'm sure that if one wanted to sub chocolate chips for the carob chips, that would be yummy as well!
Marcia