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Molasses Carob Chip Cookies

By: B. Maitreya  
"A rich-tasting natural alternative to the usual peanut-butter chocolate chip cookie, this recipe calls for natural sweeteners and whole grains in place of refined white flour and white sugar. You'll find these ingredients in the natural food aisle of large grocery stores or your local health food store, and buy organic wherever possible. YOU are worth the effort to collect these ingredients and try this cookie! Substitute cashews or peanuts for almonds, if desired."

Rating: This weblink has been rated 7 times with an average star rating of 4.3 Read Reviews (7)

Rate/Review | 56 people have saved this

Prep Time:
20 Min
Cook Time:
7 Min
Ready In:
27 Min

Servings  (Help)

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Original Recipe Yield 30 servings
 

Ingredients

  • 1 cup regular rolled oats
  • 2/3 cup almonds
  • 1/4 cup vegetable oil
  • 1/2 cup butter, room temperature
  • 1/4 cup molasses
  • 1/4 cup turbinado sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 1/4 cups whole wheat flour
  • 1/4 cup unsweetened dried coconut
  • 1 cup unsweetened carob chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  2. Place oats into the bowl of a food processor. Process until finely chopped. Pour ground oats back into measuring cup, and add more oats to make a full cup. Set aside.
  3. Place almonds and vegetable oil into the bowl of a food processor. Process until smooth and paste-like. Scrape almond mixture into a mixing bowl. Add the butter, molasses, turbinado sugar, and egg to the mixing bowl with the nut mixture; beat ingredients together until well blended. Stir in baking soda, oats, whole wheat flour, coconut, and carob chips, and blend thoroughly. Drop by teaspoonfuls 2 inches apart on prepared baking sheets.
  4. Bake in preheated oven until tops set and look dry, about 7 minutes. Remove from oven and transfer to racks to cool.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 130 | Total Fat: 8g | Cholesterol: 15mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2007 by Valerie 
Instead of the sugar I used honey and so had to add extra flour to make up for the moisture... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2008 by B. Maitreya 
I've made this a couple of times and also tried using all honey, 3 packets of stevia, and... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2008 by pinkypink 
I really didn't like these. I love carob and molasses but these cookies did not live up to my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2009 by iLoveMaitreya 
Reviewed on Wednesday, May 20, 2009 by iLoveMaitreya I've made these cookies a couple of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2008 by oneblessedgirl 
My whole family loved these. The only thing I did was sweeten it more to our taste... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2009 by GimmeCarob 
These are really great! pre-made cashew butter worked really well. These are not sweet, the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2009 by Kris 
I used blackstrap molasses and it made a really nice molasses flavor - DH thought it... MORE

 
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