E06 How to Cook... Cookies (Banana PB Carob Chip)

[K4TH7D4V1S]

These look effing amazing!

[omgitsmil]

ur a hot lesbian lol

[Aliamentation]

@bbrofl :) They're delicious and they don't look like muffins to me. My understanding is there are many kinds of cookies and many different doughs. I don't know, I make a lot of cookies, I love them, the people I give them to love them, and I have never heard someone question their "cookie-ness" until today. If, however, they truly are muffin tops and not, tant mieux! That's even cooler! They still make a delicious dessert. I do hope you try the recipe and enjoy them as well! Bon Appetit!

[levroue]

Both of you, your chips and you looks good!

[abnormalkano]

hehe ur goood and nice face hehe i like u hehe LOL and thx for that show i learn

[kicko12345]

youare cool

[Aliamentation]

Hi, I am really sorry to hear this... Carob doesn't ever burn for me... My advice would be to try a different brand of carob chips. I bet it has to do with the oil that the company used in creating the chips. Some oils have a very low burning point (like Olive Oil). Usually they are Palm Kernel Oil/Palm Oil/Soybean oil... Maybe Stevia affects? I am sorry, not sure if I can offer other advice!

[SmashingShinyRay]

BASICS OF CAROB CHIPS! :( I am very sad. I am experimenting with carob products and I bought this bag of sunridge sweetened carob chips from a health food store. Put them into a batch of stevia 'chocolate chip' cookies and for some reason, the carob burns - all the way through, long before the cookie dough is baked. What could be wrong? I tried baking them at 350 F for 20 minutes-I have tried different times and temperatures and out of 6 batches (not all in one night)- the carob always burns.

[MouseOfVirtue]

Hahah this is so cute.

[firephile]

On top of all that...a RENT homage -- awesome.

[bluelob]

Can I use real wheat flour or all purpose flour for the kamut flour?

[Aliamentation]

Hi! Whole wheat flour will work, they will be a little denser and heavier but they should be fine. I sometimes find that you need a little more moisture with whole-wheat so a little heavier on the bananas or peanut butter.

All purpose flour should be fine too! They will be sweeter and lighter.

Kamut is a type of low-gluten wheat so what and kamut are basically interchangeable. There is also "white" kamut flour, the stuff I used on the show is similar to like 60% wheat flour.

[bluelob]

thanks!

[morrmeg01]

Kids,

This is why you don't do drugs!

[12012hydOWNM]

yum great cookies!! well they sounds great and also splenda isnet good for makeing cookies just so ya know it is good in coffee though. cokkies are just made with regular it is much better i have tried splenda!! lol

[marlena07]

instead of using pure sugar try Splenda! I am not sure of the raio of the two but the slpenda box tells you!

[drasticxscheme]

aww!! you're so enthusiastic&&cute <3

your kids will be insanely in love with you!!!

[Starter61]

Excellent !

[Aliamentation]

(mix together)

add 1/3 cup water (mix)

"fancy additions":

- 1/3 cup chocolate or carob chips

- 1/3 cup shredded coconut

Bake at 375F for 15 minutes

(eat)

[Aliamentation]

Due to youtube/google's 10 minute length restriction, I had to cut the part where I summarize the ingredients. Here it is: Wet: - 2 or 3 frozen bananas - 1/3 cup oil - 2 teaspoons vanilla - 1/4-1/3 cup of peanut butter (mix) Dry: - 2 cups Kamut Flour - 1 1/2 cups sugar - 2 tablespoons baking powder - 1 teaspoon salt (mix)