Carobanana Cookies

(vegan, gluten-free)

Carob has always had a special place in my heart. Through most of my childhood, my allergy to chocolate removed all forms of chocolate from my diet. My mother, a strong advocate of the natural foods co-op movement and an experimentalist in her own right, introduced me to carob as a chocolate substitute. Back in the 80s, connections into the right liberal communities could provide you with carob powder, carob candy bars, carob ice cream, and carob baking chips. Carob was my sweet companion in a cruel choco-centric universe.

I have long since outgrown my allergy, and chocolate has since re-entered my diet with a vengeance. However, with recent concerns about high levels of lead and cadmium in our dark chocolate supply, I may start moving back towards carob once again. Carob is not a perfect substitute for chocolate, it has its own distinct flavor and baking profile, but it does work well as a substitute for cocoa powder. Carob is high in fiber, is a good source of antioxidants, and it contains calcium without the oxalates that reduce the body’s ability to absorb calcium. It is naturally sweet and therefore requires less sugar, and it has a pleasing, malty flavor.

These cookies are fudgy in texture, gluten-free, vegan, and to quote my son, as he smiled and snatched a second cookie, “they taste both homey and tropical.” I think I’ll use that quote to lead the marketing campaign.

INGREDIENTS

• 2 tablespoons ground flaxseed
• 1 frozen banana, thawed
• 2-4 tablespoons plant milk (e.g. almond or soy)
• 1 tablespoon vanilla extract
• 2 teaspoons apple cider vinegar
• 4 tablespoons vegan (or regular) butter, melted and cooled
• 7 ounces (1 cup) granulated sugar
• 3½ ounces (½ cup) brown sugar
• ¼ cup carob powder
• 8 ounces (1¾ cup) gluten-free all-purpose baking flour (e.g.
• ½ teaspoon baking powder
• ½ teaspoon xanthan gum
• ½ teaspoon salt
• ½ cup chopped pecans

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Mash thawed banana. In large mixing bowl, stir together banana, flaxseed, plant milk, vanilla, and apple cider vinegar. Let sit at room temperature for 10-20 minutes to hydrate flaxseed.
3. In separate bowl, mix together melted butter, brown sugar, and granulated sugar.
4. Add butter to flaxseed mixture and mix with electric mixer for about 5 minutes.
5. In separate bowl, whisk together flour, baking powder, xanthan gum, and salt in large bowl.
6. Add dry ingredients to wet ingredients and mix with electric mixer until thoroughly combined. Stir in chopped pecans.
7. Scoop 1 tablespoon balls onto a parchment-covered baking sheet, leaving at least 2 inches between cookies.
8. Bake for 12-14 minutes, or until just barely firm. Let cookies cool on pan for 5 minutes, then remove to wire rack to cool completely.

Makes 3 dozen cookies

NUTRITION

Per Cookie: 83 calories, 0.8 g fiber, 2.5 g fat, 0.7 g protein