For the past few months, I have been baking these fluffy delicious carob cookies every week, that are of course vegan. My mission to perfect this recipe was not an easy one. I had to try every variation, improvise and experiment with various ingredients. After numerous trials, these mouth-watering cookies are the perfect complement to your coffee or breakfast, made with cruelty-free and low in gluten ingredients, for everyone to enjoy.
Disclaimer: I’m not a professocial cook. Like, at all. But I have a soft spot for delicacies and when I come across a promising recipe, a little voice in my head tells me that I have to leave no stone unturned and improvise, until something successful comes out.
The basic recipe for these cookies is the one by the dearest Sadia from Pick up limes, which you can find here. As you may have noticed, Sadia is my favorite food blogger! She has a very calm contagion and her recipes are delectably wonderful. That’s why I try them out all the time. Sometimes, I even put my own twist to them!
I think that this recipe by Sadia, is a guideline for any vegan fluffy cookie recipe. The texture of the cookies is chewy but soft. In fact, on the first day after you finish baking them, they are mouth-wateringly crunchy on the outside. If you want to enjoy them at their best, I suggest you eat them 20 minutes after you finish baking them. To be honest, I believe that all cookies are to be eaten immediately. Let’s say, that you have a couple of friends over and you say “Hey! Do you want to bake cookies?”… And you do! And then you devour them! And they’re out of this world! Even better, with a cup of hot turmeric latte on the side.
In this article, you will find my version of these luscious cookies. Not because I didn’t like Sadia’s, but because I wanted to avoid brown sugar and conventional gluten flour. With that being said, I used coconut sugar, a little carob flour which is sweet on its own (yummy!) to further reduce the sugar content. I also used quinoa and dinkel flour which are low in gluten.
The good thing about vegan recipes is that if you keep some important ingredients as a base, you can improvise a bunch with the rest of the ingredients! You can experiment with the flour, add whatever nut butter you want, etc.
- Cold pressed coconut butter / oil
- Hazelnut butter with cocoa from Wild Souls – yaaay!
- Coconut sugar
- Maple syrup
- Oat milk * Even better, if I had made it myself
- Baking powder (I use this one because it comes in eco-friendly packaging)
- Baking soda (from the same company)
- Carob flour like this
- Quinoa flour like this
- Dinkel flour 1050 like this
- Coconut flour like this
- Vanilla extract like this.
- Couverture 70% (vegan + without sugar)
- Preheat the oven to 180 degrees (air + heaters)
- In a bowl, add the coconut butter and hazelnut butter and mix well.
- Add the coconut sugar and the maple syrup and mix.
- Add the oat milk and stir.
- Add the carob flour and mix well and slowly move on to the next flours.
- Quinoa, dinkel and coconut flour. Along with the last flour, add the vanilla extract, the baking powder and the baking soda. Mix VERY well.
- Cut the couverture into small pieces with a knife and add it to the mixture.
- With a tablespoon, take portions of the mixture and shape them slightly in your hands forming little balls of dough. Caution! Don’t work the dough too much in your hands, because it softens the mixture and we don’t want that.
- Put the balls in a baking tray with a non-stick surface leaving space between them, cause these cookies spread – slurrrp!
- Bake for 12-14 minutes at 180 degrees (depending on your oven)
- Remove the cookies from the baking sheet and allow them to cool down on a grill. Let them cool for 15 minutes aaaaaaand..
- They’re done! Trust me, they smell as good as they taste. Try the first cookie, to see how fluffy they came out!
If you’re a fan of improvisation in your recipes, you will definitely want to experiment with the ingredients and try other possible combinations. You can try making them:
- With carob, cinnamon and raisins
- With carob and nuts
- With cocoa instead of carob (in this case we calculate that the more cocoa we put, the more flour we get)
- With pieces of chocolate instead of carob.
What do you think; Will you try them?
See you soon,