Peanut Butter Carob Chip Cookies (Honey Sweetened and Gluten Free)

These peanut butter carob chip cookies are soft, gluten free, and full of peanut butter flavor with a hint of carob. They are naturally sweetened with honey so you can feel good about eating your cookies. If your family can tolerate chocolate, you can always substitute chocolate chips for the carob chips. Let’s make some cookies!

peanut butter carob cookies

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What You Will Need:

All Purpose gluten free flour: I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour for this recipe which I buy in bulk from Azure Standard.

Carob Chips: I use unsweetened carob chips from Azure Standard. They do not have any added sugar or soy and they are the best price I can find. If you can tolerate chocolate, you can always add your favorite chocolate chips to the cookies instead. The only unsweetened chocolate chip I could find is Pascha, Organic Chocolate Chips.

Honey: My favorite honey is Raw, Berry/Wildflower Honey in 12-pound jars from Azure Standard. It is delicious and is not overpowering in baked goods.

How to Make Gluten Free Peanut Butter Carob Chip Cookies

First, preheat the oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper and set aside for later.

In a large mixing bowl add softened butter and honey. Use a hand mixer to whip the butter and honey together until light and fluffy.

Next add the eggs, peanut butter, and vanilla. Mix all the ingredients until combined.

In a separate mixing bowl weigh your gluten free flour. Always weigh gluten free flour instead of the scoop method. This will ensure a consistent product. Add in the baking soda, and salt. Stir to combine.

Afterward pour the dry ingredients into the wet ingredients. Slowly combine with a hand mixer until there are no dry ingredients left.

Add the carob chips. Stir to combine.

Next scoop the cookie dough by heaping tablespoonful onto a parchment paper lined cookie sheet.

Roll each pile of dough into a ball and then flatten with a fork in one direction then in the opposite direction press the fork into the cookie creating a crisscross pattern on top of the cookies.

If your fork sticks to the dough dip the fork into the gluten free flour. Make sure to knock of any extra flour from the fork.

Finally, bake the cookies for 8 minutes. Allow the cookies to cool for 5 minutes and then transfer them to a cooling rack. Cool the cookies cool completely before eating.

Store the cookies in an airtight container for a day or two after baking or freeze the cookies to eat at a different time.

2 Ways to Freeze

After baking the cookies, allow them to cool completely. Place them in a freezer bag and freeze.

The other option is to make the cookie dough and scoop it out onto a parchment lined baking sheet, push down with a fork. Flash freeze (freeze the cookies on a tray not touching). Store the unbaked cookies in a freezer bag.

When you are ready to bake take the frozen cookies out and bake according to the normal directions. Enjoy your fresh cookies!

Other post you may enjoy:

Carob Brownie Cookies

Almond Flour Carob Cake

Oat Flour Pancakes

Gluten Free Peanut Butter Carob Chip Cookies

www.mynaturallysweetenedlife.com
A delicious soft cookie full of peanut butter flavor with a hint of carob. Naturally sweetened with honey!
Course Dessert
Servings 40 cookies

Ingredients
  

Dry Ingredients

  • 492 grams Bob's Red Mill Gluten Free 1 to 1 Baking Flour
  • 1 tsp. baking soda
  • 1/4 tsp. sea salt

Wet Ingredients

  • 1 cup natural peanut butter
  • 3/4 cup honey
  • 1/2 cup 2 sticks of butter, softened
  • 1 tsp. vanilla
  • 2 eggs

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside for later.
  • In a large mixing bowl, add the softened butter and honey. Mix with a handheld mixer until the butter and honey are combined and light fluffy.
  • Add the eggs, peanut butter, and vanilla. Mix again until well combined.
  • In a separate large mixing bowl, weigh the gluten free flour. Add the baking soda and salt. Mix to combine. Add the dry ingredients into the wet ingredients.
    Use your mixer to thoroughly combine the dry ingredients into the wet.
  • Add 1/2 cup carob chips. Stir to combine.
  • Use a tablespoon measure spoon to scoop the batter onto a parchment paper lined cookie sheet. Roll each scoop into a ball.
  • Flatten each ball with a fork in a crisscross pattern. Place the cookies in the oven and bake for 8 minutes.
  • After the 8 minutes take the cookies out of the oven. Cool for 5 minutes on the tray. Move cookies to a cooling rack.
  • Allow the cookies to cool completely before eating. Enjoy!

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