I always listen for that "mmm" Andrew (husband) makes when I have him try one of my recipes. This time it wasn't just "mmm", it was, "These are the best cookies you've made." I take that seriously because he, my delicious husband, can eat anything. The flavor, the texture is just right. Pull up a glass of almond milk and dunk away. To love Missy J's, ya gotta try Missy J's. Oh, I went back to the cookie jar and noticed they were ALL GONE!
Add Flax milk (or dairy free milk of choice), melted butter or coconut oil, and vanilla. (If necessary, add 1 tbsp of "milk" at a time until dough forms.
Fold in Missy J's carob chips
Place heaping tbsp. of dough onto parchment paper 2-3 inches apart. Gently press each ball of dough a smidge to flatten.
Bake on middle rack for 10-12 minutes, or until a toothpick comes out clean.
Recipe Note
Enjoy immediately or store at room temperature for up to 3 days. Refrigerate for up to 5 days, or freeze for up to 3 months
This cookie recipe is amazing! Really yummy and super easy to make. I’m not much of a baker, but these cookies were a snap to make and tasted wonderful. Using Missy J’s carob chips makes them truly outstanding! So happy to get this recipe. Thanks Missy J’s! You never disappoint. 😁
Jodi Feinhor-Dennis on
It was so much fun and a true triumph to create this carob chip cookie that I know will satisfy ANY CHOCOLATE LOVER!!
This cookie recipe is amazing! Really yummy and super easy to make. I’m not much of a baker, but these cookies were a snap to make and tasted wonderful. Using Missy J’s carob chips makes them truly outstanding! So happy to get this recipe. Thanks Missy J’s! You never disappoint. 😁
It was so much fun and a true triumph to create this carob chip cookie that I know will satisfy ANY CHOCOLATE LOVER!!