Carob Cookies Recipe

5 from 1 vote

These carob cookies are soft, chewy, and delicious. They're a good alternative to chocolate cookies.

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Servings:

Calories: 140.1kcal

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

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 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.

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.