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I have appreciated coconut cream all these years, but I'm excited for this alternative. Use it for vegan toppings, making caramel or ice cream. (Those recipes to come!!)  For now, make a double batch to have on hand for dairy free delights. 

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!

We are adding Mint Carob chips to our line up, which I'm soooo excited about. My fav is mint chip ice cream. Nowadays, that means Missy J's chips with dairy free sugar free ice cream I make myself.  But, today we make cookies!! 

I knew I loved carrot cake, but now I REALLY LOVE CARROT CAKE. Anything you can add a "kiss" of carob chips to, DO IT!!   I used real eggs and butter, but you can easily swap for vegan butter and vegan eggs.  I did use vegan cream cheese tho.  The flavor explosion of the moist almond flour carrot cake bite with the smooth decadent cream cheese frosting is what dreams are make of.