Carob Chestnut Cookies
Posted by Celine on April 1, 2008
these are based on the chewy chocolate raspberry cookies from V-con. they are really tasty, but next time I’ll use cocoa powder/chocolate chips instead of the carob, and I will die & go to heaven. I’m posting the recipe since I made quite a lot of changes to the original…
for 12 cookies:
1/4 cup chestnut cream [have a look at this post if you're not sure what it is]
1/3 cup sugar in the raw
3 T vegetable oil
1/2 t pure vanilla extract
1/4 cup carob powder [or cocoa powder]
3/4 cup all purpose flour, spooned and leveled
3/8 t baking soda
pinch sea salt
2 T vegan carob chips [or bittersweet chocolate chips]
1 - 2 T unsweetened soy milk [or other milk alternative]
preheat oven to 350F. line cookie sheet with parchment paper or Silpat.
in a large bowl, cream together chestnut cream, sugar, oil, and vanilla.
in a medium bowl, sift together carob powder, flour, baking soda, and salt. add carob chips. combine chestnut mix with dry ingredients, using your hands if it gets too tough to stir with a spoon. add soy milk if dough is too crumbly, until it holds together well.
drop by generous tablespoonful onto prepared cookie sheet, flatten them since they do not spread while baking. bake for 8-10 minutes, until set.
let cool on sheet for a couple of minutes before placing on cooling rack.
April 1, 2008 at 8:55 pm
[...] Pie Crust, Ever Chewy Carob Chestnut Cookies Cherry Rum Spice Cookies Soft Chocolate Balsamic Cookies Chocolate Martini Cookies Double Chocolate [...]
April 1, 2008 at 8:59 pm
I wish I could find that chestnut cream! It sounds delicious.
April 2, 2008 at 1:23 am
My gosh, you are baking like a madman (woman). These look outstanding, do those ribbons mean it’s a gift? For me? I agree, chocolate sounds better!! Keep it up, I need my daily dose of drooling from your site.
- The Peanut Butter Boy
April 2, 2008 at 11:57 am
Yum! Will have to bust out my copy of V-con again soon. My husband gave me a bunch of new cookbooks for my birthday, so they’re up front in the rotation at the moment. ;D You know how it is.
Wonder if the cashew macadamia nut butter from Trader Joe’s will work for the chestnut cream? I know it’s far from the same flavor, but perhaps close in consistency?
April 2, 2008 at 1:59 pm
Oh yes, I think chocolate will be even better (I’m partial to it over carob). Love the bow, beautiful touch!
April 2, 2008 at 4:46 pm
these look so good and seem so simple to make! i think they’d be great with carob or chocolate!
April 2, 2008 at 5:30 pm
Hi Celine, how wonderful everything looks! I love the idea of putting vodka in the apple pie crust, and chestnut cream sounds like a perfect delicacy to use for baking.
Thanks for mentioning our blog too, that was so sweet of you!
Anni.
April 4, 2008 at 4:06 am
I actually purchased some carob just the other day…hoping that I could use it in some undiscovered, yummy recipe. I have a hard time eating chocolate, usually if I bake something chocolatey, it’s for the hubby…but I’ve heard so many good things about carob that I wanted to try it out. Yours might just be the first carob recipe I use! However, I probably won’t actually get around to baking the cookies for another month or so…(this month, I was asked to bake 60 cookies over the next 20 days for my job! Sheesh…talk about a sugar rush). I’ll put this recipe on my to-make list, though. Thanks for sharing :).
April 4, 2008 at 10:17 am
I hope the cashew/mac butter sub works for you, Deb! let me know, because I bought a jar of it the other day and I’d love to give it a go.
while I love the cookies I talk about here, my favorite carob ones still remain these ones, adapted from a Simple Treats recipe. that’s the one I’d recommend for a first-time carob user!
good luck with the 60 cookies, Sophie! I had to bake 40 for a friend’s store opening a while back, and thought I’d go nuts doing it on my own. at least the husband helped me pack them up, but still.
June 20, 2008 at 4:19 pm
I have a can of chestnuts and don’t know what to do with it, so I think I will try to make my own cream and make these cookies (because they look really good)… Is the cream thick, or consistency of applesauce, or…?
June 20, 2008 at 5:15 pm
applesauce-like would be a good way to describe it, Sanja.