Gluten Free Carob Chip Cookies


Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes


cookiesWe love cookies! I often call my husband the cookie monster, but honestly they are just as hard for me to resist! One thing that's been hard for me, is finding a really good gluten-free cookie without any baking powder in it. Anything gluten free either falls apart, or turns into a brick! So I was scared to death making these cookies last week. I took a regular wheat flour/baking soda cookie recipe and completely remade the entire recipe. How did they turn out? Totally amazing! Not only do they hold together beautifully, but they are soft and delicious! I can't wait to make them again!


1 c
herb tea (Any flavor of tea you want! I steep it really strong--4 tea bags or 4 t. dry herb, to 1 c. water.)
1⁄4 c
flax seed
1⁄2 c
soy milk or coconut milk
1⁄4 c
coconut oil (You can substitute 3/4 c. coconut milk instead of the coconut oil and soy milk.)
1⁄4 c
peanut butter or almond butter (OR use any nut or seed butter)
1⁄4 c
honey or sorghum molasses
2 t
vanilla flavor
1 c
GF all purpose flour
1 c
soy flour
1⁄2 c
cassava flour
1⁄2 c
coconut flour
1 c
almond flour
1 1⁄2 t
3⁄4 c
organic sugar or sucanat
1 c
raisins or dried cranberries
1⁄2 c
carob chips or chopped walnuts


Tastes wonderful fresh from the oven! Store in airtight container, or put in freezer (if you can keep them around long enough...)


BLEND herb tea and flax seed until thick and bubbly (like beaten egg).

MIX flax mixture and all wet ingredients in a small bowl.

MIX dry ingredients together in a large mixing bowl.

ADD wet mixture and mix well.

GENTLY knead a couple times with your hands, adding more flour or moisture as needed to make a workable dough.

FORM into cookies on a prepared cookie sheet.

BAKE in a preheated oven at 350F for 25 minutes. DO NOT over-cook! Cookies will harden as they cool.