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Carob Chip Cookies

What you need: 

3 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 mashe'd banana
1 cup brown rice syrup
2 tablespoon soy milk (preferably with vanilla in it, otherwise, just add about a
tablespoon or so of vanilla to wet stuff)
1/4 - 1/2 cup vegetable oil (I try to stay on the lighter side)
1 package vegan carob chips (like grain sweetened Sunspire)

What you do: 

Preheat oven to 325.
Mix dry (flour, salt, baking soda & powder) in one bowl.
Mix wet (mashe'd banana, rice syrup, soy milk, oil) in a large bowl.
Combine dry into wet bowl. Mix until cookie dough forms. Mix in carob chips. If too dry add a little moisture, if too wet add a little flour.
Put on lightly sprayed cookie sheet. Cookies will fluff up a little, so try to press them down a bit when placing them on the cookie sheet so that the inside won't be total mush.
Bake 10 to15 minutes. When you near 15 minutes, be wary of the bottoms burning.

Preparation Time: 
20 min
Cooking Time: 
Recipe Category: 


They are so good! I have my last batch in the oven right now. I've never used rice syrup before or carobs, but I'm happy with it. I did use chocolate soy milk instead of vanilla. I had to restrain myself from not eating the dough  ;D At least with this dough I have less of a chance of getting sick since the only raw ingrediant is bananas  :P

I'm definitely keepign this recipe for future use!!!


I used freshly milled whole wheat flour, rice milk instead of the syrup and soy milk, and added in some crushed walnuts too.  The carob chips tasted nothing like chocolate but it came out pretty good, tasting almost like muffins.  I would add on some applesauce, butter, or raw honey to help my version taste sweeter.

Also I used the oven and the toaster oven (with tiny pan)) to fit them all on one oven baking sheet.  The toaster oven did the job in far less than 15 minutes, in fact burned mine.  Maybe 5 minutes would have  been enough... calls for a frozen carob cookie dough idea??

The ones in the oven came out good.  Great recipe, am going to try and freeze some of the baked cookies to see if it comes out good.  I imagine it could work for just nuts or raisins or other toppings instead of carob?


...and I can't say I'm overly fond of carob chips in general.

So...if you already didn't like carob chips, why did you make carob chip cookies, again? And why bother to review them? Seems quite silly. "Well, I do hate tomatoes, but I decided to make this double tomato gazpacho with tomato juice on the side, and, what do you know, I hated it."


I hate to be seen as overly critical, but these were terrible. The consistency was spongy/springy, the dough tasted bad, and I can't say I'm overly fond of carob chips in general.  They might have been ok with chocolate chips, but I certainly don't recommend them.


Gr8 recipe.  I used flax seed meal instead of oil (substitution is 3:1 3 flax seed meal to 1 oil.  it adds fiber and texture to the cookies) and chocolate soymilk added the intensity.  I used an ice-cream scoop to scoop about 1/3 cup of dough for each cookie onto the prepared baking sheet, spaced 1-inch apart.  An ice-cream scoop is awesome coz' it helps form these cookies quickly and easily and ensures that each is about the same size (oh yea, and less messy).

I also put the cookie sheet in the oven while it was heating up.  I baked the cookies 10 mins on the top rack (to avoid buring) and 3 to 5 more mins on the bottom rack.

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