Chocolate Chocolate Chip Cookies

If you are in the mood for some Chocolaty (well really carob), deliciously chewy on the inside, slightly crunchy on the outside, melt in your mouth, should make you feel guilty but are practically fat free cookies, well then you've come to the right place! I love these cookies!! They don't last very long, and I never tell people what is in them until after they have eaten them. You would never guess that they are very healthy for you. When I first saw the original recipe here I just knew I could 'fix' it. Oh and after you make them, keep some hidden. On Thursday I'll tell you why you should, oh I can't to show you why!! You'll LOVE it!!

Chocolate Chocolate Chip Cookies

Ingredients

3/4 cup LG Flour mix

1 1/4 teaspoon baking powder

1/8 teaspoon salt

1/4 teaspoon guar gum or xantham gum

1 cup carob chips

3 tablespoons black bean puree

1/2 cup evaporated cane juice

3/4 teaspoon vanilla extract

1 egg

1/4 cup organic powdered sugar

Directions

Combine flour, baking powder, and salt. Set aside. Melt 1/2 cup of carob chips over low heat. Cream beans and evaporated cane juice in a mixer. Add melted carob chips and vanilla; beat in egg. Then add flour mixture and remaining carob chips and mix. Cover bowl with plastic rap and place in freezer until firm, about 20 minutes.

Preheat oven to 350*F. Put organic powdered sugar into zip lock bag. Take bowl out of freezer. Using a spoon, spoon out small balls of dough, about 1 inch. Put balls into organic powdered sugar, one at a time, close the bag, and shake until ball is covered. Place onto slightly greased cookie sheet. Bake for 10-12 minutes. Cool on a wire rack.

*I like to put the dough back into the freezer inbetween baking. That way the dough stays nice and cold before baking to prevent too much spreading.

Whole Wheat Version

Ingredients
3/4 cup whole wheat flour

3/4 teaspoon baking powder

1/8 teaspoon salt

1 cup carob chips

3 tablespoon black bean puree

1/2 cup evaporated cane juice

3/4 teaspoon vanilla extract

1 egg

1/4 cup organic powder sugar

Directions
Follow the same directions as the Low Gluten Version