Allergy-Free Cookies for the Win

There is one more day left before the Earth Balance 2015 Holiday Bake-Off ends. I said I would share my recipe after the contest is over. Well, I just can’t wait any longer!

I was toying with the recipe since I entered this into the contest and I think the changes I made to it were so great I entered in the revised recipe as well.

This recipe was created so that everyone in my life could enjoy a simple delicious dessert this holiday. I know several people with multiple food allergies (little tummy isn’t the only one). All of them were my inspiration.

Whether I win or not, I hope that everyone who gives these cookies a try will enjoy them and share them with those you love because this recipe is a product of love more than anything else.

Christmas Carob Cookies with Orange Date Caramel

vegan, soy-free, nut-free, gluten-free, oil-free

makes 3 dozen cookies

Ingredients:

• 1 cup Earth Balance soy-free buttery sticks, softened
• 3/4 cup vegan cane sugar
• 6 tablespoons white bean aquafaba
• 1/4 cup unsweetened applesauce
• 2 tablespoons Blackstrap molasses
• 1 teaspoon vanilla extract
• 1 2/3 cup gluten-free all-purpose flour mix (I used Bob’s Red Mill 1:1)
• 1/3 cup carob powder (cocoa powder will work if you aren’t allergic to chocolate)
• 2 1/2 tablespoons flaxseed meal
• 1 1/2 tablespoons chia seed
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup raw pepitas
• 1/4 cup dried cranberries
• 8 to 10 Medjool dates, pitted and chopped
• zest and juice from 1 orange
• filtered water

Directions:

1. In a large bowl cream together the butter and sugar. Add the aquafaba, applesauce, molasses, and vanilla extract. Beat until all is mixed.
2. In a medium bowl mix together flour, carob powder, flaxseed meal, chia seed, baking powder, and salt. Add the dry mix to the wet ingredients and beat until well combined.
3. Stir in the pepitas and cranberries. Refrigerate for at least 15 minutes.
4. Preheat oven to 350 degrees and line a baking sheet with parchment or a reusable baking mat.
5. Take a rounded tablespoon of dough and roll into a ball. Place dough balls on baking sheet about 2 inches apart. Bake for 15 minutes.
6. While cookies are baking make the caramel sauce. Add the chopped dates, orange juice, and about 1 1/2 teaspoons zest to a high-speed blender. Blend until smooth. Add water a little at a time, if needed. You only need about 1/4 to 1/3 cup of liquid. You want the sauce to be thick enough to still hold some shape. Almost like a frosting.
7. Let cookies cool before topping with caramel. Enjoy!