This Gluten Free Cookie Recipe is so easy and delicious. They are also dairy free, soy free, egg free, chocolate free, and nut free. They are suitable for vegetarians and vegans. These Carob Chip Cookies are the perfect sorghum flour recipe for any baking skill level.
Probably one of my favorite things in the world is a good gluten free cookie recipe. I just don’t think any dessert will ever make me happier than cookies, my favorite being chocolate chip. Unfortunately, I started to notice that the days I ate chocolate, my little newborn girl, Ivy, was a lot fussier. That’s why I decided to take a break from chocolate and switch to carob for these carob chip cookies.
These cookies have an amazing taste and texture. I was so happy to finally try making a sorghum flour recipe, you’ll definitely be seeing me use it a lot more. These carob chip cookies are so buttery and have a wonderfully warm flavor from the coconut sugar. Plus the carob chips add a nice richness. The texture is very soft, these cookies basically melt in your mouth. Maybe this is a given, but I HIGHLY suggest trying one of the cookies while they are still warm. Something about the rich buttery flavor, the melty carob chips, and the soft sorghum flour texture is just perfect when fresh out of the oven.
Why Carob Chip Cookies?
Carob is such a nostalgic flavor for me. When I was little and first got allergy tested chocolate was on the list. So when I was little my mom always bought desserts with carob for me. I will say to this day I have a mild sensitivity to chocolate, but I usually eat it anyway. However, when I noticed Ivy got fussy on days I ate chocolate, I decided it would be better for both of us to take a break.
When my carob chips arrived in the mail and I tasted them I had such a rush of nostalgia. I actually love the taste of carob. While it is a little bit different than chocolate it is still so delicious. I used Sunspire carob chips and they are amazing. Sunspire carob chips get nice and melty just like chocolate chips, that’s why you have to try one of these carob chip cookies while they are still warm from the oven. It’s incredible.
Creating a Sorghum Flour Recipe
I have not made a lot of sorghum flour recipes, but I really wanted to start. It’s such a great option for your gluten free cookie recipes. While many gluten free flours are more comparable to white flour, sorghum flour is better compared to whole wheat. It is a whole grain which means it contains all of the nutritious bran, germ,
Keeping things Simple
I would say a common frustration with allergy free baking is how many more steps and ingredients there are. I love baking so I don’t mind spending a little extra time in the kitchen, but I understand not everyone feels the same way.
That’s why I wanted to make this carob chip cookie recipe simple. Usually my recipes require 3 different types of flours, plus xanthan gum, plus an egg replacer powder that you probably have to order online, and oh boy that’s overwhelming for some. That’s why I left out the xanthan gum, I cut this recipe down to only 1 flour and 1 starch, and I used ground flax seed as the egg replacement because it’s easy to find at most grocery stores.
Even if you’re not an expert baker, this easy carob chip cookie is the perfect gluten free cookie recipe for you. If you are new to sorghum flour recipes this carob chip cookie is a great place to start.
For more Gluten Free cookie recipes be sure to get my e-cookbook Allergy Friendly Cookie Monster. You can get the e-cookbook completely free by signing up for my newsletter here.
Carob Chip Cookies
- 2 tablespoons ground flax seeds
- 6 tablespoons warm water
- 1 1/2 cup sorghum flour
- 1/2 cup potato starch
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup room temperature dairy free butter – I used Earth Balance soy free
- 1/2 cup cane sugar
- 1/4 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup carob chips – can replace with chocolate chips
- Preheat oven to 350°F and line 3 baking sheets with parchment paper.
- Whisk your ground flax seeds and your warm water together then set aside to thicken.
- Whisk your dry ingredients together well and then set aside.
- In the bowl of your stand mixer fitted with the paddle attachment cream together your room temperature dairy free butter and both sugars for about a minute on medium. Then add in your vanilla and flax egg and mix on medium for another 30 seconds.
- Add your dry ingredients and mix just until combined, scraping down the sides and bottom of the bowl if necessary. Then stir in your carob chips on low or by hand with a rubber spatula.
- Use a scoop or two tablespoons to drop your cookies onto your baking sheet. Make sure they about an inch apart because they will spread.
- Bake for 10 – 13 minutes or until no longer wet to the touch. Let cool for about 5 minutes so they can finish setting. They are delicious warm!
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