Search
by Ingredient

Nutty Carob Chip Cookies

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by grammie

Nutty carob chip cookies sweetened with honey and made with whole wheat flour. Caffeine-free chocolate-chip-cookie alternative for the carob-loving, health-conscious snacker.

YIELD

36 servings

PREP

10 min

COOK

12 min

READY

25 min

If you’ve never baked with carob before, here’s the deal: it’s a naturally sweet pod (from a Mediterranean tree) that tastes vaguely chocolatey without the caffeine, theobromine, or bitterness. These whole wheat cookies put it center stage.

The flavor is its own thing, not a chocolate stand-in. Carob has a warm, malty sweetness with notes of fig and brown sugar. Sometimes it gets called a chocolate substitute, but if you go in expecting chocolate-chip cookies you’ll be disappointed. Take it on its own merits.

Honey replaces granulated sugar here for natural sweetness and a touch of extra moisture. The whole wheat flour adds nutty depth that pairs well with carob’s malty profile. A full cup of chopped nuts (walnuts, pecans, or almonds all work) brings crunch and protein.

These cookies spread more than typical chocolate chip versions because honey adds liquid. If yours spread into thin frisbees on the first batch, chill the dough for 15 minutes before scooping the next round.

Pro Tips

  • Use mini carob chips if you can find them; full-size chips can be harder to bite through than chocolate
  • Chill the dough at least 30 minutes for a thicker, chewier cookie that holds its shape on the sheet
  • Use room-temperature butter for the right creaming consistency; melted butter makes these spread too much
  • Store in an airtight container; honey-sweetened cookies dry out faster than sugar versions in open air

Variations

  • Stir in a half cup of unsweetened shredded coconut for extra texture and tropical sweetness
  • Add a teaspoon of cinnamon or a pinch of allspice for warmer winter flavor
  • Substitute a quarter cup of carob powder for some of the flour to deepen the overall carob flavor

Ingredients

1 ¼ 296
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING SODA
79
CUP ML BUTTER
or oil
79
CUP ML HONEY
1 1
LARGE EACH EGG
beaten
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML CAROB CHIP *
1 237
CUP ML NUTS
chopped

Directions

Mix honey, egg and vanilla.

Add the dry ingredients to the creamed mixture.

Add the carob chips and nuts.

Drop by teaspoons onto ungreased cookie sheet.

Bake in a preheated 350℉ (180℃) F oven for 10 to 12 minutes.

If they spread out too much when baking refrigerate the dough before placing on cookie sheet.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 570 55% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 347mg 14%
Total Carbohydrate 20g 20%
Dietary Fiber 8g 31%
Sugars g
Protein 25g
Vitamin A 11% Vitamin C 0%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe