Coconut Oil Almond Butter Carob Chip Cookies

I found these cookies on Daily Garnish and made them a few weeks ago with only one change – I substituted carob chips for chocolate chips.  I love carob chips because of their slightly nutty-ish flavor. They stay hard when baking, like dark chocolate, and give cookies a bit of crunch without having to use nuts.

Like Emily says, yes, coconut oil and almond butter are high in calories, but you don’t have to use much – and you still get all the benefits of their flavors. The only down side to these cookies is all of the ingredients needed. Most people don’t have coconut oil chillin’ in their pantry.  I got it about 10 months ago and this is the first time I’ve used it, but I’m glad I had it on hand when I found this recipe.  Also, I made my own almond butter – but you can certainly use store bought as well.

cookies

Ingredients: (24 cookies)

  • 1/4 cup coconut oil
  • 1/4 cup almond butter (recipe for homemade)
  • 1/2 cup organic cane sugar
  • 1 tsp vanilla extract
  • 1 tbsp flax + 3 tbsp water (or 1 egg)
  • 1/4 cup soy or almond milk (I used almond)
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup carob chips (or chocolate)

Directions:

  • Combine the coconut oil, almond butter, and sugar in a mixer and beat until fluffy.

bowl

  • In a small dish (I used a measuring cup) to the side, combine the tbsp of ground flax with 3 tbsp water, and let sit for a few minutes until it becomes a “flax egg.” Skip this step if you’re using a regular egg. *this is on of the vegan’s substitutes when baking

flax egg

  • Slowly add the flax egg, vanilla, and milk to the mixer, and beat until combined.

bowl 2

  • In a separate bowl, combine the flours, baking soda, baking powder, and salt.
  • Mix wet into dry on low speed until just combined. Taste the dough – it’s ok since there’s no raw egg!
  • Fold in carob chips.

carob chips

  • Scoop out onto greased baking sheet, one dozen at a time.

pre baked

  • Bake for 10 minutes on 375 degrees, or until edges are golden brown.

post baked

  • Best served piping hot with and ice cold glass of milk or scoop of frozen yogurt near by!

plated

I really liked everything about these cookies…the texture and flavor were perfect and I will definitely be making them again. Next time, I’m going to try them with chocolate chips just to see what the difference is.  Happy baking!

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