I’m going to be totally honest with you guys. I don’t like carob. Not that I dislike it in and of itself, but I dislike the fact that it tries to be chocolate. One Direction will never be The Beatles*, and carob will never be chocolate, even in carob chip cookies.
That said, carob can be really delicious, it just needs the a little help; with the right supporting vocals and some selective audio editing, carob will be having a dance party on your taste buds before you know it.
And what better way than to help out a finicky flavor than with tons of coconut? #coconutistheperfectfood
These carob chip cookies are delicious. Sweet and a bit chewy with some carob-y flavor in the homemade coconut oil chips that isn’t overbearing, these cookies didn’t last long in our house and they won’t last long in yours, either.
*Directioners: Please send your hate mail to firstname.lastname@example.org 😉
- Carob Chips:
- coconut oil – 1/3 cup
- carob powder – 2 tablespoons
- coconut palm sugar – 1 tablespoon
- pure vanilla extract – 1/2 teaspoon
- coconut oil – 1/2 cup
- coconut usgar – 1/3 cup
- unsweetened coconut flakes – 2/3 cup
- coconut flour – 3 tablespoons
- arrowroot starch – 2 tablespoons
- canned full-fat coconut milk – 2/3 cup
- salt – 1/2 teaspoon
- baking soda – pinch
- For Carob Chips:
- In a small saucepan, combine the coconut oil, carob powder, coconut sugar, and vanilla. Melt over low heat, whisking to combine.
- Pour the mixture onto a cookie sheet or plate lined with parchment paper and freeze for 15 minutes, or until set. Break into “chips”.
- Preheat oven to 350 degrees Fahrenheit.
- Grease a large cookie sheet with coconut oil.
- In a large mixing bowl, cream together the coconut oil and coconut sugar together until fluffy.
- Stir in the remaining cookie ingredients.
- Fold in the the carob chips.
- Drop tablespoonfuls of batter onto the cookie sheet and flatten a bit.
- Bake for 20-25 minutes.
- Let cool completely before removing from pan.