Gluten-free + Vegan Chewy Carob Chip Cookies

Slide over dreamy cookie balls, there’s a new cookie in town and he’s a dangerous one!

Super, freakin’ dangerous.

Sneaky, really.

Before you realize, you’ll have eaten 6 of these guys without even knowing it.

They put a spell on you…

At least that’s my excuse.

Maybe I’m so infatuated with these cookies because I’ve been planning the recipe for a long while, since right before Christmas in fact.

But as luck would have it, I couldn’t find any gluten-free/vegan carob chips.

So I did what any internet savvy chick would do, I googled!

Generally I just go out and buy the products I find online, but these vegan and gluten-free carob chips are not available in Canada. (If you know where to get them, please share. Please!) But I didn’t give up there, no I did not. That very next day, I had chat with a Panos brands and they agreed to send me a Chatfield’s sampler pack to try!

The amazing basket included:

While not organic, each of their products are considerably cleaner that many of the other carob and sweetening products out there.

The carob chips are sweetened with beet sugar (not to be confused with the highly GMO sugar beets) rather than the usual grain-based sugars, and the date sugar is not combined with wheat flour.

Total score, I know.

I find that the average sweetened carob chip has a bit too much sweetness but these don’t have an overly sugary taste. They melt well, can replace chocolate chips 1 to 1, and go really, really well in cookies.

…granola, muffins, doughnuts, and pancakes.

I gave the 12oz package a run for it’s money!

Gluten-free + Vegan Chewy Carob Chip Cookies

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

Gluten-free + Vegan carob chip cookies that are crunchy on the outside and chewy on the inside.

Yield: 24 cookies

Servings: 24

Ingredients

Dry

  • 1/2 cup sorghum flour
  • 1/2 cup arrowroot starch
  • 1/2 cup sweet rice flour
  • 1 tablespoon freshly ground flax seed
  • 1 teaspoon gluten-free baking powder
  • 1/4 teaspoon Himalayan rock salt

Wet

  • 1/2 cup + 2 tablespoon coconut oil, at room temperature
  • 3/4 cup coconut sugar
  • 2 tablespoon date syrup or unpasteurized honey *see note
  • 1 flax egg – 1 tablespoon freshly ground flax seed and 3 tablespoon warm water
  • 1 teaspoon pure vanilla extract

Directions

  1. Prepare flax egg and set aside.
  2. Preheat your oven to 375F and line a cookie sheet with parchment paper or a silicon baking mat.
  3. Whisk the flour, salt and baking powder together. Set aside.
  4. Cream the coconut oil and sugar together by beating them until they are smooth in a stand mixer. If you don’t have a stand mixer, beat vigorously by hand in a large mixing bowl or combine them in a food processor.
  5. Add the date syrup, flax egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips with a spoon.
  6. Using a spoon, scoop out a ball of the dough and drop onto the prepared cookie sheet. Flatten slightly. Repeat leaving 1 inch between the balls for the cookies to expand.
  7. Bake for 10-12 minutes or until cookies are golden around the edges.
  8. Allow to sit for two minutes on the cookie sheet then remove to a wire rack to cool fully.

note: if honey is used, recipe is no longer vegan

Nutrition facts

I’m sad that my little bag of carob chips is now empty. I burrowed my face in it last night just to see if there was just one tiny chip inside and all I saw was white plastic.

How disappointing.

Anyone want to smuggle carob chips across the border for me?

I’ll make you cookies!

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Comments | Leave Your Comment

  1. If you make me cookies, I’ll smuggle you carob chips anyday!!!!

  2. Your cookies always look like they came straight out of the bakery case – yum! I’d be happy to smuggle some carob chips to you too – – in exchange for cookies of course! Thanks for sending the link to the products as well, they have some interesting items in their line up. I saw some powered rice milk…sounds like it might work well in smoothies, but I’m not sure how else I might use it. Any ideas?

  3. I’m used to smuggling unhealthy foods that remind me of my childhood over the border, but lately I’ve been getting more creative with things and find myself popping over to the states to pick up what my friends call “interesting” ingredients!

    These look really good…I might have to give em a go!

    • Great that you can just pop over! It’s such a long drive for us or I’d do it more often!

    • Thanks Nora! I’d share some with you… but I ate them all :) I promise that they’re really, really easy to make!

    • I would do many things for a few of those right now!!! The pictures are a total tease, making my mouth water…

  4. I have a big bag of carob chips that I need to use.. the idea of carob chip cookies sounds awesome :)

  5. I always use the unsweetened carob chips in the bulk aisle of Whole Foods. I find they are plenty sweet for me juat naturally like that.

    • I’ve always had an issue with unsweetened carob chips because the ones I’ve tried don’t melt! Do the ones you use melt? Gosh we need a Whole Foods here :)

  6. Great recipe. But just curious, what’s the advantage of carob over dark chocolate, which is heart-healthy? I think I’d have to dark chocolate-ize these!

    • Carob is great for those looking for a less acidic option. Also (why I really like it) it doesn’t have caffeine in it, and seems to not affect my complexion as much as chocolate does. Either way though, dark chocolate would work for these cookies, too!

  7. Wow, your cookies look perfect. Love the little golden edge – that’s always my favorite part :D Those carob chips sound awesome, I wish you could try some, but I’m in the same boat as you :P

    • They’re doing some research for us on where we could potentially purchase the carob chips in Canada. Will let you know when I find out!

  8. These look totally delicious. I wasn’t a huge fan of carob the first time I had it but I’m willing to try again after seeing this :-)

  9. Yay! I am sooo excited to see this recipe. Just earlier this week I bought carob chips and was so excited to play around with cookie recipes, (specifically I had my sights set on an oatmeal carob chip cookie) only to realize the carob chips I bought contained malted barley, so they weren’t gluten-free. :( Cue sad violin sounds.

    So I returned them and instead went with some dairy free dark chocolate chips (which were delicious) and made those no-bake oatmeal choc chip cookies that I posted earlier in the week. But, I have been dreaming of some type of carob chip cookie all week still, curious if I would be able to find gluten-free carob chips. I am so so happy to know that they do exist! Yay!

  10. Yes, the unsweetened carob chips melt. i make carob bark with them too. I just nuke the chips with a little liquid and add some fruit and valencia flavoured stevia and then spread it out and freeze it. Fantastic! They will melt in a pot on the stove too, but you have to add a little liquid.

  11. Hi Leanne, just wanted to let you know that i love your recipies & your blog! I just made
    These choc chip cookies today, they are so yummy & really healthy,
    We think they are guilt free yummyness!! I am gf and its so hard to find yumy
    recipies that are still healthy.. so your site is a winner for me.
    We are in Melbourne, Australia.. Can get hold of most of the ingredients from healt stores
    here.. Thanks for the recipies & keep them coming!
    Rachel :-)

    • Hi Rachel – thanks for your nice note! Glad you liked the cookies and hope you and your family had a great weekend :)

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