Native to the Mediterranean region, carob is a perennial tree that has been used for many centuries for ornamental and culinary purposes. It produced dark brown pods containing fruits that are rich in fiber, magnesium, natural sugars, but low in fat.
I use carob ships as an alternative to chocolate chips when I want to accentuate the contrast between sweetness to earthy, slightly bitter flavors. Carob works well for these cookies because it cuts through the natural sweetness of the coconut flakes. We hope you’ll enjoy these cookies and their unique flavor combination as much as our family and friends do.
Prep Time: 15 min | Bake Time: 12-15 min | Makes: 12 medium cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup raw cane sugar
- ⅓ cup carob chips
- ⅓ cup unsweetened coconut flakes
- ½ plant-based butter
- 3 tbsp coconut oil
- 1 lemon, zested
- ½ tsp baking powder
method… the best cookies
Preheat oven to 350°F.
Melt the butter and coconut oil either stovetop or in a microwave. Once melted, add 4 tbsp of boiling water, mix and set aside to cool.
In a large bowl, combine the flour, coconut flakes, sugar, baking powder, and lemon zest. Make a well in the center and add the melted butter and coconut oil. Mix well to combine all the ingredients, then incorporate the carob chips. Drop 1 tbsp-full of cookie dough onto a cookie sheet and bake until slightly golden on top.
As easy as that 🙂
EXTRAS AND TIPS
You can use substitute the carob for any other baking chips. I love the bitterness that come in from the carob and recommend you try it at least once.
The hot water added to the fat will make the cookies doughier and on the chunky, crumbly side, which is how Gloria and I like them.
Don’t forget to cut down the sugar if using sweetened coconut flakes 😊
