So. Yesterday I made the most mouth watering, DELICIOUS and HEALTHY chocolate carob chip cookies! Not too much sugar (yay!) and low in fat. I made some swaps with some ingredients that the PANOS brand sent me-Instead of brown sugar, I used Chatfield’s Date Sugar, and I also used Chatfield’s Carob Chips in place of chocolate chips (but you could certainly use chocolate chips).
Look at these babies…
Here’s the goodies you need!
1/4 cup sugar
1/4 cup date sugar
2 Tbsp Brummel & Brown yogurt light buttery spread, melted
1 egg white
1/2 cup whole wheat flour
1/4 tsp. baking soda
1/4 cup carob chips
1/2 tsp vanilla
1/8 tsp salt
1/4 cup oats
1.Mix all ingredients together, adding just a tad of water to moisten the dough.
2. Drop by rounded teaspoons on baking sheet
3. Bake about 11-13 minutes at 350 degrees, or until golden brown.
This recipe only makes 12 cookies, so you need to double if you want more. Also, they are “puffier” cookies- so if you like them flatter, you can use the backside of a spoon before you bake them to flatten them out. They came out rich and buttery tasting- I couldn’t even tell the swap for the date sugar for brown sugar! The carob chips also had a sweet, vanilla taste. It was a nice change from the traditional chocolate chip, although next time I think I will use all natural chocolate chips.
Either way… I already ate 3
Onto the individual components…
Date Sugar-

The sugar itself is actually a purpley-brown color, and has a grainy consistency. By itself, I tasted a little bit, and it did taste like brown sugar, but wasn’t identical. However, I couldn’t tell the difference once the cookies were baked (or in the enormous amount of cookie dough batter I licked off the bowl/spoons
).
The sugar itself comes from the Deglet Noor Date, grown in California. According to the package, “unlike refined sugar and sweeteners, where vitamins and minerals are stripped during refining, the simple drying process maintains the naturally occurring nutrients found in dates”. Sweet & healthier-nice!
1 tsp is 10 calories, 0 fat, 3 carbs, 0 fiber, and 0 grams of protein.
these are smaller in size then regular chocolate chips, but really plumped up a bit when I cooked them. Raw, they taste slightly like cocoa at first, and then they are sweet once it melts in your mouth. It’s a different experience, but I liek them. I found myself popping them in my mouth as I was baking. Cooked- they also have a different taste. Definetely sweeter, and with a bit of vanilla flavoring. One of the chips was baked alone (it got separated from the dough!) and actually sizzled when I removed the pan from the oven- bizarre!
The carob chips are also caffeine free (so, rest assured, I can totally have my carob chip cookies at 2 in the morning, and still be able to sleep without caffeine to keep me up. That’s a relief
).
2 Tbsp. is 80 calories, 4.5 grams of fat, 10 grams of carbs, 0 grams of fiber, and 0 grams of protein.
Beet sugar, palm kernel and palm oil, carob powder, soy lecithin (an emulsifier).














