How to make a cookie even better? Make a brownie cookie!! A soft gooey cookie that reminds me of a brownie. Naturally sweetened with maple syrup carob brownie cookies are a healthy treat. Come into my kitchen with me and I will show you how to make Carob Brownie Cookies.
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What You Need:
Anthony’s Organic Carob Powder or Azure Standard Carob Powder
A Few Tips:
Always weigh gluten free flours when you are baking. If you don’t have a kitchen scale, get one! Your baking will be consistent if you measure by weight instead of volume.
Use finely ground almond flour for baking. Superfine ground blanched almond flour gives a better result. My two favorite brands are listed above with a link.
After a little research on carob powder, I have found that every brand is different. The flavors of one brand are stronger than others. Our favorite is from Azure standard. The link is listed above.
You can use cocoa powder at a ratio of 1 to 1 instead of the carob powder if you like.
Let’s Make Carob Brownie Cookies!
First, put the almond flour, salt, baking soda and carob powder into a large mixing bowl. Stir until combined. In the same mixing bowl, add the coconut oil, eggs, maple syrup, and vanilla. Stir until everything is combined.
Use a small cookie scoop to place the balls of dough on a parchment paper lined cookie sheet. Place the baking tray into the oven and bake the cookies for 8 minutes.
Let the cookies cool on the baking tray for 5 minutes. Then place the cookies on a cooling rack to cool completely. Enjoy!!
Store in an airtight container or freeze for up to 3 months.
Other post you may enjoy:
Carob Brownie Cookies
- 224 grams almond flour (2 cups)
- 1/4 tsp baking soda
- 7 tbsp carob powder
- 1/2 tsp sea salt
- 1/2 cup maple syrup
- 2 tbsp coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract
- Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper, and set aside. Using a medium size mixing bowl, insert all of the dry ingredients and stir to combine. Add all of the wet ingredients, stir to combine. Place teaspoon(or small cookie scoop) sized mounds of dough on the cookie sheet. Bake for 8 minutes. Allow cookies to cool for 5 minutes, then transfer them to a cooling rack. cool completely before transferring the cookies to a storage container.