So with Valentine’s Day just around the corner, today I attempted to make macarons for the first time ever. It was a huge disaster. Whenever I make something that doesn’t turn right, I feel so sad, like I have failed. I know macarons are extremely difficult to make, but I just couldn’t help it. Fortunately I’ve been sitting on this recipe adapted from Ambitious Kitchen for a while! These cookies are very very tasty and can definitely be a treat to make for your Valentine. There is nothing quite like the combination of sweet and salty goodness. My boyfriend, Matt, is allergic to dairy, so I made these dairy free so he could enjoy them as well. May you all have a lovely Valentine’s Day!
- 11/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon sea salt, plus more for sprinkling
- 1/2 cup earth balance, at room temperature
- 1/2 cup creamy peanut butter at room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 tablespoon honey
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon plain soy yogurt
- 1 1/2 cups carob chips
- In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
- With an electric mixer, mix the softened earth balance and peanut butter together until thoroughly blended.
- Add the sugars and beat until smooth.
- Next beat in the egg, honey, vanilla, and yogurt until combined.
- Add the dry ingredients slowly and beat on low-speed just until combined.
- Gently stir in the carob chips.
- Chill dough in refrigerator for at least 30 minutes-1 hour, or place in freezer for 20 minutes.
- Preheat oven to 350 degrees F.
- Once ready to bake, roll dough into 1-inch balls and place onto ungreased cookie sheet.
- Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not overbake!
- Remove from oven and let cool on cookie sheet for 3-5 minutes and sprinkle cookies generously with sea salt.
- Transfer to wire rack to cool completely. Repeat with remaining dough.