After all, I can’t head off to see the wizard [the wonderful Wizard of
OZ Strange But Good] without bringing something bizarre along, now can I?
The peach paste (not to be confused with 90210 hang out, The Peach Pit, of course) is made from soaking dried peaches from Trader Joe’s over night and then processing into paste, the same way I make date paste when I get the urge.
Based on its conssitency, I think peach preserves or blended thawed frozen peaches would work just fine as well. (Although you might need to use a bit less, or add a bit more dry ingredients to compensate.)
I was going to use cocoa powder, but carob is naturally sweeter, and it allowed me to eliminate a bunch of sugar, which I substituted for some stevia baking blend, almond meal, and whole wheat pastry flour.
(Vegan) Carob Peach Fudge Cookies
Makes 10 Cookies
- 1/3 c. carob powder
- 1/4 c. almond meal
- 1/4 c. whole wheat pastry flour
- 1/4 c. peach paste (soaked dried or previously frozen peaches, processed until smooth) or preserves
- 3 Tbsp. dark or semi-sweet chocolate chips/chunks
- 2 Tbsp. stevia baking blend (or 3-4 Tbsp. powdered sugar)
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- Preheat oven to 325 degrees.
- Combine all ingredients in a mixing bowl.
- Stir very well until a thick dough forms.
- Use your hands to shape cookies.
- Bake on a greased cookie sheet for 15-20 minutes.