Carob Chip Cookies
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Tablespoon|
|Prune syrup||3⁄4 Cup (12 tbs)|
|White grape syrup||2 Tablespoon|
|Nonfat cream cheese||2 1⁄2 Ounce|
|Vanilla extract||1 Teaspoon|
|Egg substitute||2 Ounce|
|Evaporated skim milk||3⁄4 Cup (12 tbs)|
|Dry roasted sunflower seeds||3⁄4 Cup (12 tbs)|
|Carob chips||3⁄4 Cup (12 tbs)|
|Vegetable oil cooking spray||1|
Combine the dry ingredients in a bowl, then push the mixture to the sides to form a hole in the center.
Add the fruit syrups, the cream cheese, and vanilla and, using your fingers, work the liquids into the dry mixture until they are incorporated and the dough forms little balls.
Add the eggs and skim milk and with a rubber spatula gently fold together until all the liquid has been incorporated.
Add the sunflower seeds and carob chips, and mix thoroughly.
Preheat the oven to 325°.
Lightly coat a cookie sheet with the vegetable-oil spray.
Drop the batter onto the sheet by rounded teaspoonfuls about 2 to 3 inches apart.
Bake for 10 minutes, turn the cookie sheet 180 degrees, and bake for another 10 minutes.
Cool for 4 to 5 minutes before removing the cookies from the sheet.
Repeat with the remaining dough.