- If you have no health problems eating eggs, you can substitute the applesauce with 1 egg lightly beaten.
- Dairy butter can be used instead of vegan butter.
- Chocolate chips is a good substitution to the carob chips.
- I’m considering trying next time adding more rice flour than corn meal (1 cup rice flour to 1/2 cup cornmeal), is just a thought at this point.
- I think cornmeal can be substituted with almond flour for a nutty flavor, but it’s just an opinion, haven’t tried it yet.
- 6 Tbsp Earth balance vegan butter small diced
- 1/2 cup confectioners' sugar
- 1/4 cup applesauce
- few drops vanilla extract
- 3/4 cup (120 grams) rice flour
- 3/4 cup (90 grams) fine cornmeal
- 1 tsp gluten free baking powder
- pinch of salt
- 1/2 cup carob chips
- In a mixing bowl add the butter and sugar. On low speed cream together until light and fluffy, 3-5 minutes.
- Add the applesauce and vanilla extract.
- In a separate bowl sift together the rice flour, cornmeal, baking powder and salt.
- Slowly add them to the butter mixture.
- Using a spatula or a wooden spoon fold in the carob chips.
- With floured hands (i used rice flour), take small pieces of dough, shape them in a ball and place on a cookie baking sheet covered with silpat or parchment paper.
- There should be 16 balls.
- With the back of a spoon press gently onto each ball to slightly flatten them.
- Put the baking sheet in the freezer while the oven is heated to 375F.
- When the oven reaches the desired temperature, take the baking sheet out of the freezer and bake the cookies for 13-15 minutes until golden and lightly cracked.
- Leave to cool on baking sheet. They are very fragile so handle with care while still warm.
- When cool completely store in airtight container for a couple of days or wrap in plastic bags and store in the fridge or freezer.
*veganized from Cookie and Biscuit