So it’s been a bit now that I have been posting my book Sweet Little Secret on Wattpad. It has been a completely new experience for me, and it’s one I am enjoying. The book is doing better than I expected and it’s super nice to have my work out there in the world finally.
The book strangely hits some of the themes we are currently dealing with in the world, despite the fact that it takes place in the future and I wrote it quite a few years ago.
At its center is a law outlawing sugar and all sweeteners and unhealthy, yummy food. That is until a suburban housewife starts baking. She takes it slow at first … until that’s not enough and she wants more and more and more.
And you should go read it because it’s an interesting story that is entertaining and sometimes makes you think.
I also feel like this is a fun crossover opportunity, so I’m going to try to bring some coordinating recipes to you here on the blog.
That starts today with these vegan carob chip cookies. A couple things about them. They are probably my favorite cookies I have ever made. I think it’s because it’s really important to age the cookie dough in the refrigerator for a couple days before baking. Dry aged cookie dough is yummy in the same way dry aged meat is, I guess. Just not for as long :/
I also made these cookies awhile ago. Like last year when we weren’t stuck at home and were having fun and doing things. And I haven’t shared them with you. Even though they are my favorite cookies. And I’m sorry for that.
Also, you’ll make them with chocolate chips instead of carob chips, and that’s cool. I recommend dark chocolate, but experiment with whatever you love and have on hand.
These cookies tie in to the latest chapter of Sweet Little Secret I posted. So read the book and make the cookies and have a little bit of fun, even if it’s a different kind from when I originally posted these.Print
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
1 ¼ cups carob or dark chocolate chips
½ cups granulated sugar
½ cup packed dark brown sugar
½ cup plus 1 tablespoon olive oil
¼ cup plus 1 tablespoon cold coffee (or you can use water, but why use water when you can use coffee???)
Sea salt for sprinkling
In a large bowl, whisk together sugars, oil, and coffee until completely smooth. Stir in the flour, baking powder, and baking soda until just combined. Stir in the carob or chocolate chips until distributed. Form the dough into a disc shape and cover with plastic. Refrigerate at least 24 hours, 48 is way better. If you’re really feeling crazy, go for 72, but no more. Dough must be chilled at least 24 hours though.
When ready to bake, preheat oven to 350 degrees F. Line two cookie sheets with parchment. Form the dough into golf ball sized portions and place well spaced on the sheets. Sprinkle with salt (I actually like pink salt, but whatever finishing salt floats your boat will work).
Bake about 13 minutes. Cookies should look rather underdone – that is okay. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container for up to 5 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months.
Recipe adapted from Ovenly via Food52
- Prep Time: 20
- Cook Time: 15