This evening I thought I would try making some sugar-free carob chip cookies. After finding a recipe, and making a few changes, I ended up with something that tastes like chocolate chip pancake balls. I was skeptical when they came out of the oven, but my mom and sister (and Rigby) have already wiped out half of the batch!
The first change I actually planned on making was substituting gluten-free flour for the regular white flour since my sister is on a gluten-free diet. The recipe then called for agave nectar, which I don't use, so I had to try to substitute stevia. Now, the conversion I was working from said that 1 cup of agave was the same as 1/3 a cup of water + 1 1/2 tsp stevia. You might see the problem, but I didn't until I was trying to mix it and I had a glob of slightly wet flour. I decided to make it more of a cookie dough by adding almond milk until it looked right. Great, looks about right. Then I decided to taste it. Good thing I did because there was nowhere NEAR enough stevia in it. So I just added a teaspoon more, tasted. Nope. Add another teaspoon, taste. Nuh uh. So I grabbed the liquid vanilla flavored stevia and added a dropper-full and finally decided it was starting to taste less like plain flour and I could attempt to cook them.
After 10 minutes I checked on them and they looked exactly like they did when I put them in. No spreading, no puffing, just little lumps. I checked again in 5 minutes and decided they were getting a little brown on top, but gave them 2 more minutes just to be sure. I cut one in half, gave it to my sister and waited for her reaction - SUCCESS! And the best part is carob chips taste like chocolate but are safe for dogs, so Rigby can have a little piece, too.
I'll try this recipe again, this time making better notes on measurements for everything and
if they turn out tasting the same as this time I'll post the recipe for anyone who wants to give these a try!
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