08-Feb / recipes / 0 COMMENTS

Sometimes we just want cookies and I fully support that! This time, I decided to make some carob chip cookies without butter so I used olive oil instead (my coconut oil was out) and the taste was well received. The idea was to make chewy carob chip cookies, make note of the word “chewy”, the result ended up being the complete opposite but no fear, I spun it around and made it a win!

Dunking-Ready Carob Chip Cookies

Ingredients:
1/4 tbs olive oil
1 cup brown sugar
1 egg
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
3/4 cup carob chips

Preparation:

Preheat oven to 325° F

In bowl, mix olive oil with brown sugar. Mixture will end up looking like wet sand.

Add egg and vanilla extract, mix and blend until smooth.

Add flour, baking soda and salt to the mix. I put my hands into it and mushed away any clumps, add carob chips. The mix turns out to be very dry, even difficult to stick together at times.

Press mix and roll into small individual balls, with your hand flatten each a bit on baking sheet. Bake for approximately 12 minutes, check up on them, once you see the edges turning golden brown, they’re ready!

Now don’t go eating them all at once, after they’re cooled off, put a handful in container and freeze them. That way you can have freshly baked cookies the next day!

So tell me, what’s one “fail” in the kitchen you’ve managed to turn into a “win” lately?

carob cookies