These carob cookies are perfect if you’re looking for an alternative to chocolate cookies. These dairy-free, egg-free, vegan cookies are delicious and easy to make. If you haven’t tried baking with carob powder yet, this easy recipe is a good one to try first.
What to serve with these carob cookies
If you’re adding these cookies to a dessert table and are looking for another tasty treat to offer your guests, try these chocolate covered pecans. They’re quick and easy to prepare.
Main ingredients and substitutions
Unsweetened carob powder gives these delicious carob cookies their unique flavor. if you have trouble finding carob powder at your local grocery store or health food store, it can easily be ordered online. Carob powder adds a subtle earthy flavor reminiscent of chocolate to these delicious cookies.
Smooth almond butter adds richness to the cookies and acts as a binder in this recipe. You can substitute any type of unsweetened nut butter or seed butter you prefer.
These cookies are sweetened with maple syrup. You can substitute agave nectar if you prefer.
How to make them
Start by preheating the oven to 375 degrees Fahrenheit. Next you’ll add the whole wheat flour and baking powder to a mixing bowl, then mix well. Add the almond butter, maple syrup, unsweetened carob powder, cold water, pure vanilla extract, and salt to a second mixing bowl, then mix well.
Add the spelt flour and baking powder mixture to the bowl with the other ingredients. Use your hands to mix until all the ingredients are well incorporated and a thick, cookie dough texture is achieved (wearing kitchen gloves makes this process easy and mess free).
Use your hands to roll the cookie dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper or a silicone baking mat.
Use your hands to press the cookie dough balls into flatter circle shapes.
Bake at 375 degrees Fahrenheit for 12-14 minutes (12 minutes if you prefer them softer and 14 minutes if you prefer them crispier). Allow the cookies to cool off for at least 15 minutes before removing from the pan and serving.
Storage and freezing
Store these carob cookies in an airtight container in the fridge for up to five days or freeze them for up to six months. Defrost at room temperature or in the fridge before serving.
Optional frosting
For an extra indulgent treat, frost the cookies with this delicious carob spread. It’s quick and easy to make.
More nutritious cookie recipes to try
- These vegan protein cookies are loaded with plant-based protein.
- These olive oil cookies have a uniquely delicious flavor.
Carob Cookies Recipe
Equipment
- Parchment paper or silicone baking mat
- Sheet pan
Ingredients
- 1 cup whole wheat flour (or substitute spelt flour)
- 1/2 cup smooth almond butter (or substitute any type of unsweetened nut butter or seed butter)
- 1/2 cup maple syrup
- 1/4 cup unsweetened carob powder
- 2 tablespoons cold water
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the whole wheat flour and baking powder to a mixing bowl, then mix well.
- Add the almond butter, maple syrup, unsweetened carob powder, cold water, pure vanilla extract, and salt to a second mixing bowl, then mix well.
- Add the spelt flour and baking powder mixture to the bowl with the other ingredients.
- Use your hands to mix until all the ingredients are well incorporated and a thick, cookie dough texture is achieved (wearing kitchen gloves makes this process easy and mess free).
- Use your hands to roll the cookie dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper or a silicone baking mat.
- Use your hands to press the cookie dough balls into flatter circle shapes.
- Bake at 375 degrees Fahrenheit for 12-14 minutes (12 minutes if you prefer them softer and 14 minutes if you prefer them crispier).
- Allow the cookies to cool off for at least 15 minutes before removing from the pan and serving.
Notes
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Store these carob cookies in an airtight container in the fridge for up to five days or freeze them for up to six months. Defrost at room temperature or in the fridge before serving.Â