Vegan Carob Cookies are a quick and easy dairy-free dessert or snack packed with carob powder and melty chocolate chips.
With no mixer and no chilling required, this sweet and chewy recipe is perfect for cookie lovers on the go.
If you love more vegan cookies don't miss my buckwheat flour cookies and spirulina cookies.
These vegan carob cookies are made with carob powder, one of my favorite pantry staples that I often use in both sweet and wholesome treats.
Carob has a naturally sweet, mild, and slightly toasty flavor with subtle notes of caramel and honey - perfect for creating cozy desserts like my carob chia pudding and cake with carob powder.
These cookies turn out soft, chewy, and studded with melty chocolate chips, making them taste just as indulgent as classic cookies but with a lighter, naturally sweet twist.
Best of all, they come together in just 20 minutes, so you can have a warm batch ready to enjoy with a comforting cup of cocoa or soothing ginger cinnamon tea.
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🍫Ingredients
- Carob powder: Adds natural sweetness and a warm, caramel-like flavor without caffeine.
- All-purpose flour: Provides structure and keeps the cookies soft and chewy. You can also try spelt or whole wheat flour. A gluten-free flour blend might work as well, though I haven't tested it yet.
- Sugar: Granulated sugar or brown sugar both work well.
- Chocolate chips: Melt into gooey pockets for extra indulgence in every bite.
- Oil: Use any neutral vegetable oil like sunflower or canola.
- Vanilla: Enhances the flavor and gives the cookies a cozy, bakery-style aroma.
- Hot water: Helps break up any lumps in the carob powder and binds the dough together.
- Baking soda: Makes the cookies light and soft by helping them rise.
- Salt: Balances the sweetness and brings out the rich flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Vegan Carob Cookies
Step 1: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the carob powder, flour, sugar, baking soda, and salt.
Step 2: Stir in the oil, hot water, and vanilla until just combined (do not overmix). Gently fold in the chocolate chips.
Step 3: Scoop about 1 ½ tablespoons of dough per cookie and place onto the prepared baking sheet, leaving space in between. Flatten each cookie slightly with your hand, as they won't spread much.
Step 4: Bake for 12 minutes for soft cookies or 13 minutes for a slightly crispier edge. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
📋Variations
- Carob almond cookies: Add ⅓ cup chopped almonds for extra crunch.
- Carob walnut cookies: Fold in ⅓ cup chopped walnuts for a nutty, crunchy bite.
- Carob raisin cookies: Add ½ cup raisins or sultanas for natural sweetness and chewiness
💡Marinela's Tips
- Don't overmix the dough. This keeps the cookies soft and chewy.
- Flatten before baking, since the cookies don't spread much on their own.
- For extra flavor, sprinkle a pinch of flaky sea salt on top after baking.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
❓Frequently Asked Questions (FAQ's)
No, this recipe is quick and easy, no chilling required. You can bake the cookies right away.
Yes, you can try using a gluten-free flour blend. I haven't tested it myself yet, but it should work. Just make sure it's a 1:1 baking blend.
You can skip them or replace them with chopped nuts, dried fruit, or even carob chips for an extra carob boost.
🍪More Easy Vegan Cookies
- Protein oatmeal raisin cookies
- Date and tahini cookies
- Cranberry orange cookies
- Oatmeal apple banana cookies
- Banana chickpea flour cookies
- Blueberry lemon cookies
- Pumpkin chocolate chip cookies
📖 Recipe
Vegan Carob Cookies
Equipment
- 1 Bowl
- 1 Baking sheet lined with parchment paper
Ingredients
Dry Ingredients
- 1 cup all purpose flour scooped and leveled
- ⅓ cup carob powder
- ⅓ cup granulated sugar or brown
- ½ teaspoon baking soda
- 1 pinch salt
- ¼ cup vegan chocolate chips
Wet Ingredients
- ¼ cup neutral vegetable oil
- 1 teaspoon vanilla
- ¼ cup + 3 tablespoons hot water
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together carob powder, flour, sugar, baking soda, and salt.1 cup all purpose flour, ⅓ cup carob powder, ⅓ cup granulated sugar, ½ teaspoon baking soda, 1 pinch salt
- Stir in oil, hot water, and vanilla until just combined (do not overmix). Gently fold in chocolate chips.¼ cup neutral vegetable oil, 1 teaspoon vanilla, ¼ cup + 3 tablespoons hot water, ¼ cup vegan chocolate chips
- Scoop about 1 ½ tablespoons of dough per cookie onto the prepared baking sheet, leaving space between. Flatten slightly with your hand, as they won't spread much.
- Bake for 12 minutes for soft cookies or 13 minutes for slightly crisp edges. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Don't overmix the dough. This keeps the cookies soft and chewy.
- Sprinkle a pinch of flaky sea salt on top after baking for extra flavor.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Nutrition
If you try these vegan carob cookies, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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