Carob Cookies

Author: Katie

These carob cookies are sweet with crispy edges and chewy centers. Plus, they are ready in no more than 20 minutes!

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4.31 from 13 votes

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Prep Time: 10

Cook Time: 9

Total Time: 19

Course: Dessert

Cuisine: American-Inspired

Servings: 18 cookies

Equipment

1 baking sheet with parchment paper
2 mixing bowls
1 electric mixer

Ingredients

½ cup (65 g) flour *white all-purpose
⅓ cup (30 g) carob
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg
¾ cup (130 g) soft brown sugar
⅓ cup (65 g) oil *I used half light olive, half rapeseed
¼ cup (45 g) semi-sweet chocolate chips or carob chips *optional

You can find detailed step-by step-photos above the recipe card.

Instructions

Preheat oven to 355°F/ 180°C and line baking sheets with parchment paper.
In a medium bowl, whisk together all the dry ingredients except for the sugar.
½ cup flour , ⅓ cup carob, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
In a large mixing bowl, beat the eggs and brown sugar until creamy (see step-by-step photos or video) using an electric mixer.
1 egg, ¾ cup soft brown sugar
Add the oil and beat again until well incorporated.
⅓ cup oil
Add the dry ingredients to the wet ones (or the other way round) and mix either with an electric mixer or a spatula.
Fold in chocolate chips.
¼ cup semi-sweet chocolate chips or carob chips
Use a small cookie scoop (or a tablespoon) and scoop small balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 minutes.
Remove from the oven and allow them to cool on the baking tray.

Video

Notes

Thoroughly measure the flour. Using a spoon, lightly scoop the flour into the dry measuring cup. Once you've filled the measuring cup, use the back of a knife or a flat edge to level off the excess flour. This ensures an accurate measurement without compacting the flour. Alternatively, you could use a kitchen scale.
Type of oil: Choose a neutral-tasting oil like rapeseed or avocado oil for the best flavor. If using olive oil, go for a light variety so the taste isn’t overpowering- unless you don’t mind the flavor!
High quality ingredients. As mentioned above I highly recommend using high-quality eggs and oil. It really does make a difference when it comes to taste.
Watch baking time. To prevent overbaked cookies, stick to the recommended baking time. Remember, the residual heat continues to work its magic even after they're out. Every oven is slightly different but I recommend sticking to 9 minutes at 355°F. The goal is to achieve slightly crispy edges with a soft, chewy center.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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