I have a friend who is allergic to chocolate (poor guy), and so I googled "best vegan chocolate chip cookies," intending on making him a carob version. Low and behold... this recipe popped up with that exact title, with the word "BEST" capitalized for emphasis. Who could resist that?
I am usually dubious of such a bold proclamation made on the internet, but always eager to actually make THE BEST anything, especially if it's as easy as following a simple recipe found in 3 seconds online!
Well, I must say- these did not disappoint. They had a nice balance of crunchy and chewy, and that blissfully addictive sensation that only THE BEST Carob (or Chocolate) Chip Cookies could invoke. The second time I made them, I made the mistake of halving the coconut oil, but they turned out even better. So, I altered the recipe here- let me know if you get a different result... And good luck keeping these in the house!
Makes @ 15-18 good sized cookies (I usually double this recipe)
1/4 C. coconut oil (must be measured in liquid form)
1 C. loosely packed brown sugar
1 T. vanilla extract
1/4 C. soy milk
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 C. all purpose flour (I used all purpose spelt flour)
1 C. carob chips
Preheat oven to 350 degrees F. Whisk together the coconut oil and brown sugar. Mix in vanilla extract. In a separate bowl, whisk together the dry ingredients: salt, baking powder & soda, and flour. Add in about 1 cup of the dry ingredients to incorporate into the sugar oil mixture. Add in the soy milk. Add the rest of the dry ingredients. Mix in the chocolate chips.
The dough will be very stiff. Roll into golf ball sized balls with your hands, pressing the dough together. Important: Only flatten these slightly (the dough will spread out quite a bit in the oven). Space each cookie @ 2" apart. Bake for @ 10 minutes.