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1 1/2 cup non-hydrogenated margarine
1 1/2 cup Sucanat (or organic brown sugar), can be reduced
1/2 cup raw sugar
1/2 cup water
1 tsp vanilla extract
1 Tbsp Ener-G Egg Replacer
2 cups gluten free flour mix
1 cup almond flour (blanched and very finely ground almonds)
1 1/2 cups carob chips (or vegan chocolate chips) Click here for more info on chocolate vs carob.
Cream margarine, Sucanat (brown sugar) and raw sugar. Add egg replacer, vanilla, and water, cream more. Slowly add flours while mixing.
Stir in chips. Bake at 350°F for 10 to 15 minutes on prepared non-stick cookie sheet (I like using parchment).
Yields: about 30 large cookies or 48 small ones
Preparation time: 10 minutes
Cooking time: 12 to 15 minutes
Ready in: 25 minutes
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