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Molasses Carob Chip Cookies

Rated as 4.23 out of 5 Stars

"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."
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Ingredients

27 m servings 130 cals
Original recipe yields 30 servings

Directions

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  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.

Nutrition Facts


Per Serving: 130 calories; 8 g fat; 12.7 g carbohydrates; 2.5 g protein; 14 mg cholesterol; 93 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I've made this a couple of times and also tried using all honey, 3 packets of stevia, and walnuts instead of almonds. Prefer 1-1/2 cups of carob chips. This is a great cookie!

Most helpful critical review

I really didn't like these. I love carob and molasses but these cookies did not live up to my expectation. My boyfriend (who eats anything) didn't like them at all, so I know that it wasn't ju...

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I've made this a couple of times and also tried using all honey, 3 packets of stevia, and walnuts instead of almonds. Prefer 1-1/2 cups of carob chips. This is a great cookie!

Instead of the sugar I used honey and so had to add extra flour to make up for the moisture the the honey adds. I also used walnuts instead of almonds, though I imagine that most any nut would ...

I really didn't like these. I love carob and molasses but these cookies did not live up to my expectation. My boyfriend (who eats anything) didn't like them at all, so I know that it wasn't ju...

Yummy!! I made these all vegan by substituting veggie oil for the butter, and arrow root for the egg. I also used pre-made almond butter and all honey- no sugar. Soo good!

Great recipe, used a bit of natural peanut butter instead of the almonds, only used 1/2 butter and now oil. Also used rice flour and oat flour instead of wheat flour. Didn't use sugar just som...

Reviewed on Wednesday, May 20, 2009 by iLoveMaitreya I've made these cookies a couple of times now, and really appreciate the tip for trying different nuts for the nut-butter portion. I tried...

My whole family loved these. The only thing I did was sweeten it more to our taste (unforturnately, I did not keep track of this). My husband commented that they tasted similar to brownies. Ne...

I had to add 2 extra minutes to the time, and switched the chips for bittersweet but they were pretty good, they did crumble when I picked them up but they tasted awesome.

My only change was using Earth Balance®, instead of butter, due to dietary restrictions. Nice little cookie and none of the flavours overpowered any of the others. Mine did take 12 minutes and ...