There is one more day left before the Earth Balance 2015 Holiday Bake-Off ends. I said I would share my recipe after the contest is over. Well, I just can’t wait any longer!
I was toying with the recipe since I entered this into the contest and I think the changes I made to it were so great I entered in the revised recipe as well.
This recipe was created so that everyone in my life could enjoy a simple delicious dessert this holiday. I know several people with multiple food allergies (little tummy isn’t the only one). All of them were my inspiration.
Whether I win or not, I hope that everyone who gives these cookies a try will enjoy them and share them with those you love because this recipe is a product of love more than anything else.
Christmas Carob Cookies with Orange Date Caramel
vegan, soy-free, nut-free, gluten-free, oil-free
makes 3 dozen cookies
- 1 cup Earth Balance soy-free buttery sticks, softened
- 3/4 cup vegan cane sugar
- 6 tablespoons white bean aquafaba
- 1/4 cup unsweetened applesauce
- 2 tablespoons Blackstrap molasses
- 1 teaspoon vanilla extract
- 1 2/3 cup gluten-free all-purpose flour mix (I used Bob’s Red Mill 1:1)
- 1/3 cup carob powder (cocoa powder will work if you aren’t allergic to chocolate)
- 2 1/2 tablespoons flaxseed meal
- 1 1/2 tablespoons chia seed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup raw pepitas
- 1/4 cup dried cranberries
- 8 to 10 Medjool dates, pitted and chopped
- zest and juice from 1 orange
- filtered water
- In a large bowl cream together the butter and sugar. Add the aquafaba, applesauce, molasses, and vanilla extract. Beat until all is mixed.
- In a medium bowl mix together flour, carob powder, flaxseed meal, chia seed, baking powder, and salt. Add the dry mix to the wet ingredients and beat until well combined.
- Stir in the pepitas and cranberries. Refrigerate for at least 15 minutes.
- Preheat oven to 350 degrees and line a baking sheet with parchment or a reusable baking mat.
- Take a rounded tablespoon of dough and roll into a ball. Place dough balls on baking sheet about 2 inches apart. Bake for 15 minutes.
- While cookies are baking make the caramel sauce. Add the chopped dates, orange juice, and about 1 1/2 teaspoons zest to a high-speed blender. Blend until smooth. Add water a little at a time, if needed. You only need about 1/4 to 1/3 cup of liquid. You want the sauce to be thick enough to still hold some shape. Almost like a frosting.
- Let cookies cool before topping with caramel. Enjoy!