I always listen for that "mmm" Andrew (husband) makes when I have him try one of my recipes. This time it wasn't just "mmm", it was, "These are the best cookies you've made."
I take that seriously because he, my delicious husband, can eat anything. The flavor, the texture is just right.
Pull up a glass of almond milk and dunk away.
To love Missy J's, ya gotta try Missy J's.
Oh, I went back to the cookie jar and noticed they were ALL GONE!
THE BEST UNCHOCOLATE CHIP COOKIES
Like chocolate chip, but way better... carob chip cookies. The unchocolate
½ cup Missy J's Carob Chips
1/2 tsp. Baking soda
1/4 tsp. Salt
2 tbsp. Flax milk or dairy free milk of choice
2 tbsp. Unsalted Butter, coconut oil or vegan butter
1/2 tsp. Vanilla extract
Preheat oven to 350. Line baking sheet
Mix flour, coconut sugar, baking soda and salt
Add Flax milk (or dairy free milk of choice), melted butter or coconut oil, and vanilla. (If necessary, add 1 tbsp of "milk" at a time until dough forms.
Fold in Missy J's carob chips
Place heaping tbsp. of dough onto parchment paper 2-3 inches apart. Gently press each ball of dough a smidge to flatten.
Bake on middle rack for 10-12 minutes, or until a toothpick comes out clean.
Enjoy immediately or store at room temperature for up to 3 days. Refrigerate for up to 5 days, or freeze for up to 3 months