These vegan gluten free carob chip cookie are outrageously good! You will never guess that they are gluten free, vegan, or that they have no refined sugar!
Don’t worry, they’re still sweet and don’t taste like a “healthy” cookie at all. The secret to these cookies is Sucanat! Sucanat is an unrefined sugar that still contains the molasses. This give the cookies a sweet rich flavor that will get you addicted after one bite! I love Sucanat, and so do my kids! We put it in and on everything you would use sugar for. It is simply dehydrated cane sugar. It tastes similar to a dry brown sugar.
You can use either carob chip or chocolate chips for these cookie, which ever you prefer. My kids love the carob chips, and best of all my dog, Leo, can eat them too. (In moderation, of course). One of my boys accidentally dropped a carob chip on the floor and the dog ate it up. After that, Leo has been crazy for carob, so we even let him try out one of these cookies. It didn’t spend much time in his mouth, but he gives them 2 paws up!
These cookies come out well for me every time and they have that perfect soft chewy consistency of a soft batch cookie. They can be made with regular, whole wheat, or gluten free flour. I like the Namaste brand for this recipe, but all gluten free flour mixes that I have tried have worked well.
I used to make them with whole wheat flour years ago before we needed to be gluten free. I missed the texture of the whole wheat flour so I started using flax meal as an egg substitute. It gives it the texture and nutty richness that I had missed from the whole wheat.
Soft Batch Carob Chip Cookies – Vegan and Gluten Free
- 1 cup softened vegan margarine or coconut oil
- 1 ½ cup Sucanat
- 2 TBS flax meal mixed with 1/3 cup water or Ener-G egg replacer = to 2 eggs
- 1 tsp vanilla
- 2 ½ cups of flour of choice
- 1 tsp salt
- 1 ½ tsp baking soda
- 1 tsp xanthan gum if using gluten free flour (even if it’s already in the mix)
- 1 cup carob or chocolate chips
- Step 1 Preheat oven to 375 degrees.
- Step 2 Mix flax meal and water and set aside.
- Step 3 Mix margarine and Sucanat with a mixer until blended smooth.
- Step 4 Add flax mixture or the egg replacer mixture to the margarine and Sucanat.
- Step 5 Mix thoroughly with a mixer.
- Step 6 Combine dry ingredient in a separate bowl.
- Step 7 Slowly add the dry ingredients, using the low setting until everything is mixed thoroughly.
- Step 8 Stir in the carob or chocolate chips.
- Step 9 Put a heaping tablespoon of cookie dough on a dry cookie sheet about 3 inches apart.
- Step 10 Bake for 10 minutes.
- Step 11 Let them cool on the tray for a few minutes before transferring them to a flat countertop.
You can use Energy Egg Replacer or flax meal as you would the egg in a traditional chocolate chip cookie recipe. Both work well. The flax gives it some extra fiber and the texture of a whole wheat cookie.
Tips for making a perfect vegan gluten free carob chip cookie:
- Use an AirBake cookie sheet! These are great for all types of cookies! They keep a more even temperature and I haven’t burnt a cookie bottom since I started using them!
- Make sure the margarine or coconut oil is soft, but not melted. They don’t come out as well otherwise.
- Since they are a very soft cookie, let them cool completely on a flat surface. They will fall through the cracks of a wire cooling rack.
Pin the vegan gluten free carob chip cookie recipe for later:
Try these soft and chewy gluten free, vegan snickerdoodles too! I promise that you’ll love them!