Buttery Vegan Carob Chip Cookies

I don’t usually use much overt fat and honestly don’t know that last time I baked with any kind of shortening, but I was generously gifted some fancy organic vegan shortening that looks exactly like butter! I was wracking my brain for what people use butter for in baking and recalled that most people bake cookies using butter! These turned out delicious, and are perfect for those who like a nice crunch to their cookies. A tasty recipe to share!

You need:

1 cup rolled oats

1/2 cup brown rice flour

1 cup honey flavored agave

2/3 cup vegan shortening (or coconut oil)

1 tbs flax

1.5 T cinnamon

Pinch salt

1/2 tsp baking soda

1/2 tsp baking powder

2/3 cup carob chips

1/2 tsp almond extract 

Combine all ingredients in a large bowl, starting first with your sweetener and shortening. If you are mixing by hand, soften your shortening a bit before mixing. Mix untill well incorporated, then add all other ingredients, carob chips last. 

I recommend refrigerating the dough for an hour or so just to make them easier to form into balls, but is not required.

Roll into balls and place on parchment paper, sprinkling with a touch of sea salt on top!

Bake at 350F for about 7 min, let cool and enjoy!

Yields 8 large cookies

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