(Vegan) Carob Peach Fudge Cookies

by Sarah on December 13, 2013 · 8 comments

I had fudgy chocolate cookies in my mouth, and a visit to Laura in Atlanta on my mind.IMG_9937 (800x533)

So I guess that’show these Trader Joe’s Georgia peach infused carob delights came to be.IMG_9953 (800x533)

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?strangebutgood_wizard

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.IMG_9860 (800x533)

Speaking of which, these would be REALLY good with date paste instead of peaches…..IMG_9870 (800x533)

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.)IMG_9879 (800x533)

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.IMG_9900 (800x533)

Now, let’s hope they survive the trip.IMG_20131212_144838_311 (800x450)

(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
  1. Preheat oven to 325 degrees.
  2. Combine all ingredients in a mixing bowl.
  3. Stir very well until a thick dough forms.
  4. Use your hands to shape cookies.
  5. Bake on a greased cookie sheet for 15-20 minutes.

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