I have never baked with Carob chips until now. Have you? Carob is flowering shrub, belonging to the pea family that tastes quite delicious as a chocolate substitute and in baked goods. I was always afraid of this shrub as I used to think the morsels had a strange taste – not like the creamy satisfying essence of rich chocolate. My thoughts changed after experiencing these amazingly easy carob chips cookies.
Passing through the aisle of Whole Foods carob chips seemed to shout out at me to venture and make one of the best carob recipes… and bake some gluten-free cookies!
So I did. Using the recipe on the back of SunSpire Unsweetened Carob Chips and tweaking it a bit with natural sugars and gluten-free flours.
Health Benefits of these Carob Chip Cookies
Adding flaxseed meal gives these cookies extra fiber and nutritional value. Flaxseed meal boosts the immunity and is good for the cardiovascular system and preventing cancer thanks to high amounts of omega-3 fatty acids. Some of the benefits of using carob chips in baking instead of milk chocolate or semi-sweet chocolate chips is there is less sugar in them and it is lower in saturated fat! I think everyone’s heart should give an AMEN to that!
These carob chip cookies turn out really good, with a distinct flavor hard to explain (mainly thanks to the flavor of the morsels combined with a hint of honey and vanilla). It quenches a chocolate and sugar fix craving… in a healthier way and it only takes about 5 minutes to mix the ingredients together! My toddler and our whole family adores these gluten-free cookies, so that makes it blog worthy to share with you lovely friends!
I hope you enjoy these carob chop cookies as much as we do!
Carob Chips Cookies
- Preheat oven to 350 degrees F.
- In a large mixing bowl beat butter, honey, sugar, eggs, vanilla, flour, flaxseed meal and ginger powder in a mixer at medium speed for 30 seconds. Add Carob Chips and combine well.
- Drop 2 teaspoons full of dough onto an greased cookie sheet with parchment paper on top or a baking sheet on top. Bake at 350 degrees F for 10 minutes or until slightly brown. Transfer to a wire rack and let cool.
- *When they are done they may look "white and undone" but if you tap them they are solid. When they cool their color will change.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 6 g||9 %|
|Saturated Fat 3 g||13 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 36 mg||12 %|
|Sodium 45 mg||2 %|
|Potassium 54 mg||2 %|
|Total Carbohydrate 15 g||5 %|
|Dietary Fiber 2 g||9 %|
|Sugars 8 g|
|Protein 3 g||7 %|
|Vitamin A||2 %|
|Vitamin C||0 %|
More healthy cookie recipes to try: