These gluten-free, vegan carob chip cookies are totally scrumptious. They can be made with chocolate or carob chips, and all-purpose flour. The cookies are so delicious you won’t believe they are allergen-free! I adapted Nutrition to Fit’s gluten-free chocolate chip cookie by substituting the chocolate chips with carob chips and replacing the egg and butter with allergy-friendly ingredients.
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One thing you may not know about me is I’ve never cared for chocolate. I will eat it in a dessert but am not a choc-o-holic by any means. I often opt for the non-chocolate dessert option when dining out. Needless to say, when we determined that chocolate triggered Emory’s eczema, removing it from my diet was easy.
What I didn’t realize was how much the small amount of chocolate I did consume mattered. I found myself missing that random chocolate chip cookie or a slice of super-rich chocolate cake. This minor void led me on a mission to find a quality chocolate substitute. More important, a substitute that was free of nickel and caffeine. A fellow health and wellness blogger ( Nourish & Nurture Wellness) suggested I research carob.
Carob Chip Cookies | About Carob Chips
Carob chips are made from the pod of the carob tree, a small Mediterranean shrub. The pods are dried, roasted, and ground into carob powder before being made into chips or used in other applications. Traditionally, it was used to soothe an upset stomach.
Carob is less bitter than chocolate and has a natural sweetness. The chips require little or no added sugar to make them palatable. The carob chips have a roasted flavor that makes them similar to chocolate, but lack chocolate’s richness and melty texture.
Carob chips are low in fat, high in fiber, and contain no caffeine. Both carob chips and powder can be substituted one-for-one with chocolate chips/cocoa powder in any recipe. Carob is also useful when making vegan and caffeine-free treats.
Replacements & Substitutions
- Substitute carob chips for chocolate chips in cookies, bars, cakes, muffins, and candies.
- Got a recipe calling for baking chocolate? For each square, use 3 tablespoons of carob powder plus one to two tablespoons of dairy or non-dairy milk.
- Add a tablespoon of carob powder to bread dough to make a beautiful, vibrant dark color.
- Store carob flour in an air-tight container in a cool, dry pantry; if it lumps up, just sift before using.
Fun Carob Recipe Ideas
- Top frozen yogurt, ice cream, or fresh or frozen fruit with melted carob chips for a sweet treat
- Mix your favorite nut or seed butter with carob flour (powder), raw honey, and spices like cinnamon, nutmeg, ginger, and cardamom. Add a drop of vanilla; form into balls and eat it plain or spread it over your favorite fruit.
- Make a carob smoothie with milk or non-dairy milk, frozen fruit, nut or seed butter, and carob powder.
- Make carob pancakes: Substitute 1/4 cup carob flour for 1/4 cup regular flour in your recipe. Omit the sugar and add an extra tablespoon of oil or melted butter. Top with strawberries, walnuts, and a little pure maple syrup.
- Toss a handful of carob chips into muffins or cake mix for a sweet treat.
- Make carob chip hot chocolate Heat by adding a small handful of carob chips, to warm non-dairy milk, stir until melted, and drink up.
There are so many delicious and creative ways to use carob. The possibilities are truly endless. I look forward to adding more carob chip recipes to my book. My Carob Chip Cookies recipe is a great place to start!!
Have you tried carob chips or carob chip cookies? I’d love to hear your thoughts!
Other Cookie Recipes you might like:
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Gluten-Free Carob Chip Cookies
- 1/2 Cup Plant-Based Butter (1/2 stick)
- 1/3 Cup White Sugar
- 2/3 Cup Brown Sugar lightly packed
- 1/4 Cup Unsweetened Applesauce replaces 1 egg
- 1 Tsp Vanilla Extract
- 1 3/4 Cup Gluten-Free Flour Bob Red Mill's 1 to 1 Baking flour
- 1 Tsp Baking soda
- 1/4 Tsp salt
- 1 1/2 Cup Carob Baking Chips
- Preheat oven to 350F degrees. Line baking sheets with silicone baking mats or parchment paper.
- Using a stand mixer (or a hand mixer with a large bowl), cream softened plant-based butter, white sugar, and packed brown sugar for 3-4 minutes on medium speed, or until soft, smooth, creamy, and evenly incorporated.
- Add applesauce and vanilla extract. Turn the mixer back on to medium speed and cream together another minute.
- Mix together dry ingredients (flour, salt, baking soda) and slowly mix on low speed until just combined.
- Stir in carob chips.
- Using a small cookie scoop, or tablespoon and scoop cookie dough onto parchment paper-lined baking sheets. Don't overcrowd cookie sheet as cookies will spread. Place cookies a couple of inches apart, 12 cookies per baking sheet.
- Bake for 10-12 minutes, or until desired crispness
- Remove from oven and let cool on the baking sheet a few minutes before transferring to a wire rack.