Gluten Free Carob Chip Cookies

Prep time: 15 minutesCooking time: 25 minutesTotal 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


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.


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