In the bowl, use your hand mixer to cream the butter and cream cheese on high speed until thoroughly mixed and creamy, this takes about 2 minutes.
Mix in the cane sugar until fully incorporated.
Beat in the egg replacer and vanilla and mix thoroughly again.
In a separate bowl, whisk or sift together the flour, baking powder, and salt.
Slowly add this to the mixer and beat until just incorporated. Do not over stir. Fold or stir in the carob chips.
Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least two hours (or overnight).
Preheat the oven to 350°F. and place the racks in the center of the oven. Prepare your baking pans with parchment paper.
Take a medium ice cream scoop (equivalent to about 2 tablespoons) to scoop out the dough and roll into a ball. Place the cookie dough 2-3 inches apart, about 8 per cookie sheet.
Bake for 10-12 minutes, rotating the trays halfway through to insure even baking.
When the cookies are golden brown on top and a nice amber color on the bottom, remove the tray from the oven and allow the cookies to settle on their trays for a few minutes; they will be very soft initially. Gently transfer to a wire rack to cool.
Eat and Enjoy-to the glory of God! (1 Cor. 10:31)
If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!