Vegan “Mock-o-late” Chip Cookies
Chocolate is loved the world over, and we seldom realize just how much we favor this sweet treat until we can no longer eat it as we wish (the word chocoholic exists for a reason).
Although there a lucky few with IC who feel no adverse reactions to eating milk and dark chocolates (basically any chocolate but white chocolate is a potential trigger food for ICers), most are not so fortunate and most choice between giving up a beloved food or suffering increased pain and/or symptom aggravation if they do choice to eat it.
Lucky mother nature provides us with an alternative; Carob chips which are made from the edible, sweet pulp of the carob bean (also known as the algarroba bean or pod) which grows on the Carob tree (or Ceratonia siliqua). Carob products are made from the ground seeds and pods and are Vegetarian/Vegan to chocolate as well as being tolerated (in reasonable quantities) by ICers as well as those IBS(Irritable Bowel Syndrome).
Thought the flavor is a little different, and carob does not seem to melt as well as chocolate (say for something like hot fudge sauce), carob chips are naturally sweet and virtually identical to (semi-sweet) chocolate chips and replacing chocolate chips with carobs chips can be done in most all recipes (if you’re not sure about substituting an ingredient try making portion ¼ or even 1/8 the original recipe and see how it turns out, that way if the alternative ingredient isn’t appropriate you haven’t wasn’t excess amounts of food).
This recipe can be easily doubled and the dough can be frozen for up to two weeks or kept in the fridge for two days before using it. Once baked the cooled cookies can be frozen in a freezer proof container for up to three months, and are delicious frozen (albeit a little tough on the teeth).
If you prefer the seeds of a vanilla bean can replace the vanilla extract, especially if you aren’t able to obtain vanilla extract that does not contain alcohol.
This recipe calls for tofu, tofu contains soy products which may bother some bladders, so if you like crème fresh or sour cream can replace the tofu, however doing this will no longer make the cookies Vegan only Vegetarian.
So if you thought you had waved bye to “chocolate cookies” for good, fret not a tasty alternative is available-plus they smell just like the original while they are baking.
Vegan “Mock-o-late” Chip Cookies
1 ¼ cup Vegan carob chips (available at most naturopath food 1 ¼ cup Vegan carob chips (available at most naturopathic and health food stores, and at many larger grocery chains)
1 1/3 cup all purpose floor (unbleached and/or organic are both good options)
¼ tsp salt
½ tsp baking powder
¼ cup Vegan margarine (available at most naturopath food stores and many larger grocery chains)
¼ cup plus 1tbsp vegetable shortening
½ cup white sugar
1/3 cup plus 2tbsp light or golden brown sugar
4 tbsp soft (dessert style) tofu, beaten or puréed to a smooth constancy
1 tsp vanilla extract (essence)
½ cups nuts of choice, almonds and walnuts lend themselves nicely to this recipe (note, not all ICers can tolerate certain nuts, it’s best to check well in advance to see if you get a negative bladder reaction)
Begin by preheating your oven to 375°F. In a large bowl mix the flour (shifted before hand), baking powder and salt together and put to the side.
In a second bowl combine the shortening, margarine sugar and vanilla, slowly incorporating the puréed tofu (or crème if using instead). Combine in 1/3 increments into the dry mixture, string well to combine evenly. Add the nuts and the carob chips, stir to incorporate.
Drop by teaspoon size amounts (or roll into little balls and press down with the back of a fork or spoon)onto an un-greased, non-stick baking (cookie) sheets or onto parchment lined tradition baking sheets.
Bake for 10-14 minutes, checking at the five and ten minute marks. Once lightly golden brown, remove from the oven and allow to cool on a rack. They are delicious just out the oven, especially with a favorite beverage.
Yields about 48 tsp cookies (if dropped by tsp sized portions onto the baking sheet)