Servings
20
Prep Time
15 minutes
Cook Time
10 minutes
Author:
Missy J’s
These cookies are absolutely delectable! They are soft, chewy, and brownie-like. Made with our organic crave-worthy carob chips and carob powder, topped with a homemade caramel sauce, and a sprinkle of course sea salt.
They are mixed together in one bowl with a wooden spoon. No mixer required and less dishes, yay!!! They are low flour, refined-sugar free cookies that will not disappoint you. We hope you enjoy this healthy indulgence.
Ingredients
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1 ½ cups unsweetened carob chips
6 tbsp unsalted butter
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1 cup coconut sugar
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¼ cup heavy cream, coconut cream, or milk
4 large eggs
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2 tsp vanilla extract
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1 ½ tsp baking powder
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½ tsp baking soda
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¼ tsp sea salt
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½ cup carob powder
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1 ⅓ cup whole wheat pastry flour
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coarse or flaky sea salt for topping
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1 cup coconut sugar
5 tbsp butter
½ cup heavy cream
CARAMEL CAROB COOKIES
Cookie Dough
Caramel Topping
Directions
CARAMEL CAROB COOKIES
Cookie Dough:
Add carob chips and butter to a large heat proof bowl. Melt using the double boiler method or the microwave. With either method, stir frequently as the carob and butter melt and become smooth and creamy.
Add in coconut sugar and stir with a wooden spoon to combine.
Stir in eggs, one at a time.
Add vanilla.
Add baking powder, baking soda, and sea salt. Mix together thoroughly.
Sift in carob powder. Stir with a wooden spoon until combined.
Sift in flour. Fold together until no dry flour remains. Do this gently and don’t over mix. Stop as soon as it is combined.
Let rest 15 minutes at room temp.
Preheat oven to 325°F with rack in the center.
Using a medium sized cookie scoop, place cookies on a parchment or silicone lined tray, leaving 1-2 inches between cookies. They will spread a little, but not much.
Bake until cracked and just set around the edges but still soft in the middle, about 10 minutes. They will seem under-baked, but they will set up more as they cool.
As soon as they are out of the oven, take your cookie scoop and using the back of it, push down into the center of each cookie, creating an indent for the caramel sauce.
Let cool completely on the tray before topping with caramel.
Caramel Topping:
Add caramel ingredients to at least a 1.5 quart pot with a height of a minimum of 4 inches.
Turn the heat to medium and stir continually as it melts. Keep stirring until it comes to a boil.
Once it starts boiling, reduce the heat to low and let simmer for 3-5 minutes, stirring frequently, until thickened and glossy.
Remove from heat and let cool before topping the cookies.
Scoop about 1-2 tsp of caramel on top of each cookie, being careful not to overflow. Sprinkle the top with coarse or flaky sea salt and enjoy!!!
Recipe Note
- Enjoy your cookies right away or store in the fridge for up to a week. Cookies taste best at room temperature. The caramel topping will harden more in the fridge. If you warm them in the microwave, be careful not to burn yourself on the caramel!
- If your caramel sauce becomes too thick to easily scoop onto your cookies, heat it back up on the stove with 1-2 tbsp of cream and stir to incorporate as it melts. Once incorporated and thinner, let cool slightly before scooping onto your cookies.
