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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. 
Course: Dessert, Snack
Cuisine: American, Western
Keyword: Carob Cookies



  • 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


  • 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)


  • 1/2 cup rolled oats
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins


  • 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.