Carob is a pod derived from the Ceratonia siliqua tree, commonly known as the carob or St. John's bread tree. Unlike cocoa, carob is naturally caffeine-free, making it a great choice for those avoiding stimulants. It has a mild, sweet flavour with subtle caramel notes, requiring less added sugar in recipes.
Carob is also:
- Rich in fibre, aiding digestion and promoting satiety
- A source of calcium, supporting bone health
- Naturally low in fat
- Free from theobromine and oxalates, which can irritate sensitive systems
In this recipe, carob powder and carob chips provide a wholesome, chocolate-like taste without bitterness, pairing beautifully with tahini, coconut, and maple (or other natural sweeteners) to create a balanced, nourishing treat.
Ingredients (12-16 cookies, depending on size):
- ½ cup brown rice flour
- ½ cup coarse oat flour (or blend rolled oats until coarse, not fine)
- 2 tbsp carob powder
- ⅓ cup tahini (well-stirred)
- ⅓ cup maple syrup
- ¼ cup unsweetened shredded coconut
- ½ tsp baking soda (optional for lift, omit if avoiding)
- 1 tsp vanilla extract (optional for extra flavour)
- Pinch of salt
- ⅓ to ½ cup unsweetened carob chips
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine dry ingredients: Brown rice flour, oat flour, carob powder, shredded coconut, baking soda (if using), and salt.
- In a separate bowl, mix wet ingredients: Tahini, maple syrup, and vanilla extract (if using) until smooth and creamy.
- Combine wet and dry ingredients. Stir until a thick dough forms. Fold in the carob chips.
- Scoop tablespoon-sized amounts of dough onto the baking sheet. Flatten slightly with fingers or a spoon (they won’t spread much).
- Bake for 10–12 minutes, until the edges are slightly firm and tops look dry.
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
- For a firmer cookie, refrigerate the dough for 15 minutes before baking.
- If the dough feels too dry, add 1–2 tsp plant milk or water.
- For a softer, more cake-like texture, use fine oat flour instead of coarse.
Liquid Sweetener Substitutes for Maple Syrup:
(Use 1:1 ratio unless noted otherwise)
- Date syrup – Rich and mild; adds a deeper caramel note.
- Brown rice syrup – Less sweet than maple, slightly sticky; you may want to increase the amount slightly or combine with a bit of stevia if needed.
- Agave syrup – Sweeter than maple syrup, so use slightly less (about ¼ cup + 1 tbsp).
- Coconut nectar – Similar in sweetness and texture; works well as a direct swap.
If using any of the above, no major change to the recipe is needed.
Granulated or Dry Sweetener Substitutes:
(Add 2–4 tbsp plant milk or water to balance moisture)
- Coconut sugar or Sucanat – Deep, earthy sweetness. Use ⅓ cup, and add 2 tbsp plant milk.
- Date sugar – Ground dried dates; more whole-food based. Use ⅓ cup and add extra moisture.
- Monk fruit or stevia blends – If using a concentrated sweetener, adjust the amount based on the product's sweetness ratio and add 2–3 tbsp moisture.
Important: When switching to a dry sweetener, always compensate with a bit of added moisture to avoid dry, crumbly cookies.
Pro Tip:
If you're using tahini that's very thick, you might need a little extra liquid when using dry sweeteners.