Peanut Butter-Oatmeal Carob Cookies
1 ½ cups unbleached flour or whole wheat pastry flour
½ cup rolled or old–fashioned oats
½ tsp baking soda
½ tsp salt
1 cup Wholesome light brown sugar
¼ cup soy margarine
¼ cup creamy peanut butter
1 Tbsp egg replacer poder
1 tsp vanilla extract
1 cup vegan grain sweetened carob chips
Preheat oven to 375 degrees. Combine flour, oats, baking soda, and salt in médium bowl. Beat brown sugar, margarine with electric mixer until smooth and fluffy. Add peanut butter, and beat until well combined. Stir together 5 Tbsps wáter and egg replacer powder in measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.
Beat flour mixture into wet mixture, then add carob chips and mix until combined. Scoop 1 Tbsp dollops of dough 3 inches apart on ungreased baking sheet. Flatten dough balls to ½ inch thickness with fingers. Bake 12 minutes, or until cookies are golden brown and dry on the top. Cool on baking sheet 5 minutes, then transfer to wire rack to cool.
Feel free to stir in more add-ins, such as ½ cup chopped nuts or raisins.
Makes 26 cookies.