Whether you’re baking for someone special or treating yourself with decadent sweets, these gluten-free carob cookies have your back. These are the gluten-free carob cookies that you will want to inhale. Made with almond flour, carob powder, and vanilla, the addition of almond butter really puts these cookies over the top. Chewy, not too sweet and have slightly crisp edges. They are easy to make and can be stored at room temperature for days, that is if they last that long. If you want to take these cookies to the next level, we highly recommend making these with homemade carob chips.
RECIPE: Gluten-free Carob Cookies
Whether you’re baking for someone special or treating yourself with decadent treats, these gluten-free carob cookies have your back. These are the gluten-free carob cookies that you will want to inhale. Chewy, not too sweet and have slightly crisp edges.
Ingredients
DRY INGREDIENTS
- 1 cup almond flour
- 1/2 cup The Australian Carob Co. Raw Carob Powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
WET INGREDIENTS
- 2 pcs eggs, lightly beaten
- 1/2 cup real and pure almond butter (homemade is best)
- 2 tbsps espresso (or 1/4 cup strong coffee)
- 1 tsp real vanilla extract
- 1/4 cup brown sugar, packed (or light brown)
EXTRAS
- 1/2 cup rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Instructions
- Preheat oven to 375F.
- In a medium to large bowl, combine all the dry ingredients.
- In a smaller bowl, combine all the wet ingredients.
- Then add the mixed wet ingredients into the dry ingredients and mix well.
- Add the rolled oats, chopped walnuts and raisins into the mix.
- Stir until just incorporated evenly.
- Line a baking sheet with parchment paper.
- Using two spoons, drop a heaping spoonful on the parchment-lined baking sheet.
- Continue until the batter is dropped and the baking sheet is filled with raw cookies.
- Bake at 375F for approximately 11 minutes or until done.
- Let cool completely on the baking sheet. Store in an airtight container or resealable bag.
