Choc Chip High Protein Carob Cookies
A nourishing, naturally sweet cookie recipe made with our roasted carob powder and packed with plant-based protein.
These wholesome cookies are gluten-free, refined sugar-free, and perfect for a feel-good treat that supports your energy without the crash. Whether you’re sharing them with your kids or enjoying one with your nighttime cup of tea — they’re comfort food with benefits.
Ingredients
- 1 cup chickpea flour
Âľ cup tapioca starch
½ tsp baking soda
1 tsp baking powder
½ tsp sea salt
Âľ cup coconut sugar (or 1 cup for a sweeter version)
Âľ cup chopped Coconut Goji Carob Bar (or your favourite chocolate/carob bar)
ÂĽ cup Nimbus Soy Milk (or any plant-based milk)
110g (½ cup) melted coconut oil
1 tsp vanilla essence
Directions
Preheat your oven to 180°C (356°F) and line two baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together chickpea flour, tapioca starch, baking soda, baking powder, salt, and carob powder.
Mix wet ingredients: In a larger bowl, combine the coconut sugar, melted coconut oil, soy milk, and vanilla essence.
Combine: Slowly fold the dry mix into the wet mixture using a silicone spatula. Stir just until combined — don’t overmix.
Shape the cookies: Use an ice cream or cookie scoop to form 12–13 dough balls (roughly 2 inches wide). Place them evenly on your lined trays.
Bake: Place in the oven and bake for 14–17 minutes, or until golden and fragrant. If they look tall when they come out, gently press them down with a spatula.
Cool: Let cookies cool on a wire rack. They’ll firm up as they cool.
Enjoy: Best served with a warm mug of carob milk or on their own as a nourishing afternoon pick-me-up.
Notes & Substitutions
You can sub chickpea flour for oat flour if desired, though texture may vary.
Our roasted carob powder brings a rich, naturally sweet flavour that eliminates the need for refined sugar or cacao.
This recipe is gluten-free, vegan, and gut-friendly — making it perfect for the whole family.