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ROX Carob Chocolate Peanut Butter Chip Cookies Recipe

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This recipe for ROX Carob Chocolate Peanut Butter Chip Cookies, by , is from ROX Low Potassium and Low Phosphorous Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Rock
Added: Friday, February 4, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 c. all purpose flour
3/4 cup carob imitation chocolate powder
3/4 tsp. aluminum free baking soda
1/2 tsp. sea salt
1 cup. olive oil
1 tsp butter flavoring
3/4 cup. sugar or splenda of other sugar subs.
3/4 cup. firmly packed ROX brown sugar
1 measuring tsp. pure vanilla
2 eggs
1 (12 oz.) package of peanut butter morsels

Directions:
Directions:
Preheat oven to 375 degrees. In small bowl, combine flour, carob, baking soda and sea salt; set aside. in large bowl combine olive oil, butter flavoring, sugar, and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in peanut butter morsels. Drop by level measuring tablespoonfuls onto non-greased cookie sheets. Bake at 375 degrees for 9 to 11 minutes.
2 1/4 inch cookies.

Number Of Servings:
Number Of Servings:
5 dozen
Preparation Time:
Preparation Time:
30 mins.
Personal Notes:
Personal Notes:
I like to call these my reverse chocolate chip cookies.

 

 

 

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