Soft and Chewy Chocolate Chip Cookies with Carob Chips

Real Soft and Chewy Chocolate Chip Cookies with Carob Chips

A recipe for Soft and Chewy Chocolate Chip Cookies with Carob Chips, because every Monday and start to the week is made better with cookies….especially chocolate chip.

Real Soft and Chewy Chocolate Chip Cookies with Carob Chips

Real Soft and Chewy Chocolate Chip Cookies with Carob Chips

Real Soft and Chewy Chocolate Chip Cookies with Carob Chips

These Soft and Chewy Chocolate Chip Cookies with Carob Chips have gone through many trials to reach perfection. They are the best for soaking up milk and are sure to satisfy any sweet tooth.

Real Soft and Chewy Chocolate Chip Cookies with Carob Chips
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Soft and Chewy Chocolate Chip Cookies with Carob Chips

Servings 26 Cookies

Ingredients

  • 1 1/3 c tapioca starch
  • 1/2 c coconut flour
  • 2 tbs gelatin
  • 1/2 c coconut sugar
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/4 c coconut oil
  • 1/2 c maple syrup
  • 3 tbs millk of choice or water
  • 1 c carob chips (recipe beloor chocolate chips make sure the cup is heaping

Instructions

  1. Preheat the oven to 350 F and line two baking sheets with parchment paper
  2. In a medium bowl mix the tapioca starch, coconut flour, gelatin, coconut sugar, sea salt, and baking soda.
  3. Melt together the coconut oil and maple syrup. Stir in the milk or water to the coconut oil and maple syrup mixture.
  4. Stir the liquid mixture into the flour mixture.
  5. Stir in the carob chips.
  6. Using a cookie scoop, scoop cookies onto the prepared baking sheets. Press each cookie flat using the palm of your hand to 1/4 thick.
  7. Bake 8-10 minutes or 5-7 minutes for a more chewy gooey cookie.

 

Real Soft and Chewy Chocolate Chip Cookies with Carob Chips
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Carob Chips

Ingredients

  • 1 c coconut oil
  • 1 c carob powder
  • 3/4 c coconut sugar

Instructions

  1. Melt the coconut oil and whisk in carob powder and coconut sugar.
  2. Pour onto a rimmed baking sheet lined with parchment paper. Spread out the carob liquid evenly and freeze until solid.
  3. Remove from freezer and break into large chunks that fit into a food processor or blender. Pulse until chunks are form.
  4. Store in a airtight container or plastic bag in the freezer.

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