Recipe by Chef tanecník!
Scrumptious cookies that marry traditional chocolate chip, Greek Fenekias and middle eastern Mammouls. The whole wheat flour is a nice alternative to all-purpose and the farina adds lots of iron! *This recipe was adapted from Chocolate Chip Oatmeal Nut Cookies by email@example.com at www.vegweb.com.
Top Review by kazadorI
These cookies are amazing, I did change the recipe somewhat as I am not Vegan and have no idea what carob chips are. The first time I made these I simply doubled the chocolate chips and used regular milk, they were really good but they were too hard for my liking. The next time I made them I used brown sugar and they came out a little softer, next I'm going to try precooking the farina before adding it to the mixture, this should make them nice and soft.
- 1⁄3 cup peanut butter
- 2 tablespoons canola oil
- 1 cup sugar
- 1⁄3 cup soymilk
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup farina
- 1⁄4 cup chocolate chips
- 1⁄4 cup carob chips
- 1⁄2 cup chopped walnuts (also try macadamia and hazelnuts) or 1⁄2 cup other nuts (also try macadamia and hazelnuts)
Directions See How It's Made
- Preheat oven to 425 degrees F. Oil a large baking sheet; set aside.
- Mix first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).
- Roll a teaspoonful of batter, flatten into disk, and place onto prepared baking sheet. Bake for about 5 minutes, or until sides just began to turn golden brown.
- Remove sheet from oven, and cool for 10 minutes before transferring cookies to a plate or wire rack.