Looking for a healthier alternative to chocolate chip cookies? Try this simple and delicious recipe for carob chip cookies with pecans. It’s sure to be a hit!
Carob chips are caffeine free, so if you love chocolate but are trying to cut down on caffeine, then this recipe is for you!
You can get carob chips in different flavors, which is cool. Some are sweetened with stevia, and some use coconut sugar.
This particular recipe also uses Einkorn flour, which is quickly becoming my favorite flour. But no worries, you can substitute regular ole all purpose flour if you don’t have any.
There’s also a splash of apple cider vinegar which gives the cookies a crisp exterior that I think adds a nice touch.
So go grab your cutest apron and let’s get started!
Peppermint Carob Pecan Cookies
Ingredients
- 2/3 cup firmly packed brown sugar
- 2/3 cup coconut sugar (white sugar works just fine)
- 1 cup (2 sticks) butter
- 3/4 teaspoon salt (1/2 tsp if using salted butter)
- 2 teaspoons homemade vanilla extract
- 1 teaspoon raw Apple Cider Vinegar (ACV)
- 1 teaspoon baking soda
- 1 large egg
- 2/3 cups chopped pecans
- 2 1/2 cups einkorn flour (or other flour of your choice)
- 1 – 2 cup carob chips (I used Missy J’s Carob Mint Chips)
1 cup will give you a subtle mint flavor, 2 cups is awesome!
Instructions
Start by preheating your oven to 300°F.
In the bowl of a stand mixer, cream together the butter and both of the sugars until they are soft and fluffy.
Now add the egg and beat that until it is well combined.
Add the vanilla extract and the apple cider vinegar, and beat again for 2 minutes.
While that is beating, combine the einkorn flour, the salt, and the baking soda in a small bowl and mix that all up really well.
Add the flour mixture to the wet ingredients a little at a time, beating well after each addition.
And don’t forget to scrape down the sides of the bowl in between so all the flour gets mixed in.
Finally, add those chopped pecans and the amazing baking buttons and mix briefly with a spoon or spatula. You can use the mixer, but you might break them up into little bitty pieces of you mix it for too long.
Now, get your handy dandy cookie scoop (this cookie scoop is my favorite), or 2 spoons and place the cookie dough in mounds on your cookie sheets about 2″ apart. Don’t squish it down, just leave it in a ball-ish shape.
Now slide those heaps of heaven into the preheated oven.
If you like crunchy, crispy cookies, bake those babies for 20-22 minutes.
If you prefer your cookies on the chewy side like I do, bake for 15-17 minutes.
As always, ovens vary so keep a close eye on that first batch so you don’t over bake ’em.
After baking, remove the cookies to a wire cooling rack. If you’re using parchment paper, just slide that off onto the rack.
The peppermint is going to seen a little extreme when you take them out of the oven, because some of the oils are baking off. So don’t worry if it smells really strong.
Storing your Cookies
Let those bad boys cool on a rack completely before putting them in an airtight container for storage…assuming there’s any left to store that is. They will last 5 to 7 days on the counter.
Frequently Asked Questions About Carob Chip Cookies
These cookies should keep for about 5 to 7 days in a baggie on the counter or in the cookie jar.
Absolutely! Put them in a zip-top bag or other airtight container and pop them in the freezer for 3 to 5 months.
Yes! And it’s a brilliant idea, by the way. I like to freeze them in balls so I can bake only as many as I need. Let them freeze on a parchment lined baking sheet, and then just toss them into a zip top freezer bag or an airtight container. Then keep them in the freezer until you need them.
Bake from frozen at 300°F for 20 to 25 minutes, or until done.
More snack recipes you might enjoy:
Peppermint Carob Pecan Cookies
Ingredients
- 2/3 cup firmly packed brown sugar
- 2/3 cup white sugar
- 1 cup butter 2 sticks
- 3/4 teaspoon sea salt 1/2 tsp if using salted butter
- 2 teaspoons homemade vanilla extract
- 1 teaspoon raw Apple Cider Vinegar ACV
- 1 teaspoon baking soda
- 1 large egg
- 2/3 cup chopped pecans
- 2 1/2 cup einkorn flour or other flour of your choice
- 1 – 2 cups carob chips (I used mint) 1 cup will give you a subtle mint flavor, 2 cups is awesome!
Instructions
- Start by preheating your oven to 300°F.
- In a large mixing bowl cream the butter and sugars until soft and fluffy.
- Add the egg and beat until combined.
- Add the vanilla extract and ACV, and beat for 2 minutes.
- While that is beating, combine the einkorn flour, salt, and baking soda in a medium bowl and mix thoroughly.
- Add the flour mixture to the butter mixture a little at a time, beating well after each addition. Don’t forget to scrape down the sides of the bowl.
- Finally, add the chopped pecans and the carob chips and mix briefly.
- Using a cookie scoop or 2 spoons, place mounds of cookie dough on your baking trays about 2″ apart.
- For crunchy, crispy cookies, bake for 20-22 minutes. For chewier cookies, bake for 15-17 minutes.