Cherry Carob Cookies

I started my cooking adventures mainly by making Martha Stewart’s cookie recipes.  Most of them are easy and super delicious.

My favorite cookie by far are these Cherry Carob Cookies… they’re an adapted version of Martha’s Torie’s Cherry Chocolate Chunk Cookies.  I have made these cookies, the original recipe and the new adapted version, to give as gifts for Valentine’s Day, Mother’s Day, Xmas, and even Birthdays.  I always get requests for them.  This time around I made them for my dear friend Choy, who makes the most awesome vegetarian egg-less cheesecake. 

Hope you enjoy them as much as we all do…

 

CHERRY CAROB COOKIES

2 1/4 cup organic whole wheat pastry flour

1/2 teaspoon baking soda

2 sticks of unsalted butter

1 1/2 cup packed brown sugar

1 teaspoon salt

2 teaspoons vanilla powder

equivalent of 2 eggs from egg replacer

1 cup carob chips

1 cup dried cherries

1 cup toffee chips

1. Pre-heat oven to 350 degrees.
2. In a bowl whisk together the flour and baking soda.  Set aside.
3. In another bowl, beat together the butter and the sugar with an electric mixer on medium speed, until light and fluffy.
4. Mix in the salt, vanilla and egg replacer. 
5. Add flour mixture in 3-4 batches.  Mix until just combined.
6. Stir in the carob chips, cherries and toffee chips.
7. Drop heaping tablespoon-size balls of dough 2 inches apart in a cookie sheet lined with a silplat or unbleached parchment paper.
8. Bake until golden around the edges. about 10 -12 minutes.
9. Remove from oven and let them cool on the baking sheet.  After a few minutes, transfer warm cookies to a cooling rack to  cool completely.
10. Store cookies in the fridge for up to 1 week in a tightly sealed container.

But don’t worry, they will not last long.  They are eaten best with a tall cold glass of milk.