Carob Chip Cookies
These carob chip cookies are a great sorghum flour recipe. It's an easy gluten free cookie recipe for any baker. They can be made with regular chocolate chips but are so tasty with carob chips making them a great option for people with a chocolate allergy.
Servings: 12 cookies
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!
Let your dairy free butter come to room temp on the counter for 15 minutes no longer or it will become too soft.
Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.
Calories: 295kcal | Carbohydrates: 33g | Protein: 2g | Fat: 17g | Saturated Fat: 4g | Sodium: 159mg | Potassium: 190mg | Fiber: 1g | Sugar: 13g | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 0.7mg