The answer is simple. Because I like it. And because it’s healthy, of course.
Did you know that the carob tree has been valued for thousands of years as a source of nutrients for both humans and animals? Unlike cacao, carob is caffeine-free and is naturally sweet, making it an ideal substitute for chocolate (large amounts of sugar and fat are added to cacao to cover its natural bitterness when making chocolate). It is also believed to help digestion.
Why don’t you give it a try? You just might like it.
Banana Carob Chip Cookies
- 1/4 cup butter, softened
- 1/4 cup unsweetened apple sauce
- 1/2 cup of Sucanat (non-refined cane sugar)
- 1 1/2 medium bananas, mashed
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/4 cup whole wheat pastry flour
- 3/4 tsp baking soda
- 1 cup rolled oats
- 1/2 cup unsweetened carob chips (or use semisweet chocolate chips)
Preheat the oven to 350 F and line 2 baking sheets with parchment paper.
In a mixing bowl, combine the butter and the apple sauce and beat with electric mixer until creamy. Add the sugar, bananas, egg and vanilla and beat until smooth. Gradually add the flour and baking soda. Stir in the oats and carob chips until incorporated.
Makes 3 dozens. Recipe adapted from Cary Neff’s Conscious Cuisine. The cookies freeze well.