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.
Main ingredients and substitutions
Unsweetened carob powder gives these delicious 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 these 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 carob cookies
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 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 baking sheet lined with parchment paper.
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.
Optional frosting
For an extra indulgent treat, frost the cookies with this delicious carob spread. It’s quick and easy to make.
Carob Cookies Recipe
Equipment
- Parchment paper
- Baking sheet
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 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
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add 1 cup whole wheat flour and 1 teaspoon baking powder to a mixing bowl, then mix well.
- Add 1/2 cup smooth almond butter, 1/2 cup maple syrup, 1/4 cup unsweetened carob powder, 2 tablespoons cold water, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt to a second mixing bowl, then mix well.
- Add the 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 baking sheet lined with parchment paper.
- 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
-
Store in an airtight container in the fridge for up to five days or freeze them for up to three months. Defrost at room temperature or in the fridge before serving.
Nutrition
More nutritious cookie recipes to try
- These hemp protein cookies are loaded with plant-based protein.
- These vegan olive oil cookies have a uniquely delicious flavor.