Everyone eats some kind of chocolate chip cookies, right? No, not quite. What about those of us who don’t eat chocolate? Haha, yes we exist.
These carob walnut cookies are the perfect cookie to eat when everyone else is getting their choco-holic on.
Chocolate Alternative For The Rest of Us
Every time my sisters and I say we don’t eat chocolate, someone raises their eyebrows. My mom raised us avoiding any caffeinated products or byproducts. I think she was hoping to help us avoid the chocolate addiction she is struggling to beat, and maybe spare us the high sugar intake that comes with milk chocolate.
We’re okay with that…especially if we have these soft yummy carob cookies as an alternative. Mom says carob is NOT a substitute for chocolate, but even she scarfed down several of these cookies, so it must be doing something right!
Tips To Get Your Carob Chip Cookies Right
We are using Sunsweet carob chips, but of course if you have family members that aren’t a big fan of carob, you could do another batch with some vegan butterscotch or maple chips. Also yum!
The trick when baking cookies is to stop it right before it looks completely done. Then it needs time to set… I didn’t get this quite right the first couple times I baked cookies. Well hey, as a kid it’s hard not to eat the cookie right away!
Carob Chip Walnut Cookies
Ingredients
- 2 cups All-purpose flour
- 1 cup Brown sugar
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Carob chips
- 1/2 cup Chopped walnuts
- 1/3 cup Peanut butter
- 3 tbs Vegetable oil
- 3/4 cup Almond milk
- 1 tsp Vanilla Extract
Instructions
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Preheat oven to 425 F. Mix the flour, sugar, baking soda, salt, carob chips, and chopped walnuts in a large bowl. In a separate bowl combine peanut butter, oil, milk, and vanilla.
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Add wet mixture to dry mixture and combine thoroughly. Spoon onto a ungreased cookie sheet using a cookie scooper and place into oven.
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Bake for 10-12 minutes. Take it out of the oven and let it set for 10 minutes, then serve!
These look delish!! I will definitely be trying this recipe soon 🙂