These gluten free vegan carob chip cookies are outrageously good! They can be made with chocolate chips or carob chips and gluten free or wheat flour and they come out delicious every time! No one will ever guess that they are gluten free, vegan, or that they have no refined sugar!
Will these vegan carob chip cookies taste too healthy?
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.
What other sweetener can I use?
You can also use coconut sugar if you choose. It has a similar flavor to the Sucanat and will bake up the same.
Can dogs eat carob?
Yes! Dog can eat carob and they love it!!! Just don’t share any chocolate with your dog!
You can use either carob chips 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).
How do I make these cookies gluten free?
This is a tried and true recipe that makes cookies with 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.
How can I make gluten free cookies have the taste and texture of whole wheat cookies?
I used to make these vegan carob chip cookies 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.
What should I use as an egg replacer in these vegan cookies?
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 carob chip cookies:
- 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.
Want another great gluten free cookie recipe?
Try these soft and chewy gluten free, vegan snickerdoodles too! I promise that you’ll love them!
Don’t forget to pin the vegan carob chip cookies for later!
The best vegan and gluten free chocolate chip cookies! They come out soft, chewy, and delicious every time.
- 1 cup softened vegan margarine or coconut oil
- 1 ½ cup Sucanat or coconut sugar
- 2 tbsp flax meal (mixed with water) or Ener-G egg replacer = to 2 eggs
- 1/3 cup water to mix with flax meal (omit if using other egg replacer)
- 1 tsp vanilla
- 2 ½ cups of flour of choice most GF flour mixes work well
- 1 tsp salt
- 1 ½ tsp baking soda
- 1 tsp xanthan gum if using gluten free flour even if it’s already in the flour mix
- 1 cup carob or chocolate chips
Preheat oven to 375° degrees.
Mix flax meal and water and set aside.
Mix margarine and Sucanat with a mixer until blended smooth.
Add flax mixture or the egg replacer mixture to the margarine and Sucanat and beat with a mixer for 30 seconds
Combine dry ingredient in a separate bowl.
Slowly add the dry ingredients, using the low setting on your mixer until everything is combined.
Stir in the carob or chocolate chips with a spoon.
Put heaping tablespoons of cookie dough on a dry cookie sheet about 3 inches apart.
Bake for 10 minutes.
Let them cool on the tray for a few minutes before transferring them to a flat countertop.
- I like to use an Airbake cookie sheet for these cookies to insure that they don't burn on the bottom.
- Make sure to let them cool on the cookie sheet for about 3-5 minutes before transferring them onto a flat surface.
- Make sure that the margarine or coconut is soft but not melted.
- If using coconut oil, choose refined coconut oil if you don't want it to have a coconut flavor.
- The dough will be a golden brown color from the Sucanat or coconut sugar, so they may look done before they actually are.