Carob Chip Cookies (no butter!)

Looking for a FAILSAFE alternative to chocolate chip cookies? These carob chip cookies are seriously delicious. They also happen to be gluten free and dairy free — made with oil instead of butter.

Cookies. Oh, how we love you in this house. The only problem is that 99% of cookie recipes are made with butter — dairy or plant-based. Which is great for 99% of the population. We just happen to be in the 1% who can’t do any of the above options.

So where does that leave us on our hunt for delicious FAILSAFE, gluten free, dairy free cookies? Up the creek without a paddle.

Just kidding.

It leaves us with oil-based cookies that are quick and easy to make and turn out to be soft, chewy, and oh-so-delicious.

My obsession with oil-based or no butter cookies started with a recipe I came across on The Frugal South. There are several no butter cookie recipes on their site (snickerdoodle, chocolate chip, and chocolate); all of which sound amazing and none of which are FAILSAFE.

Whomp, whomp.

So I’ve been working my way through their recipes and tweaking them so they are safe for us to enjoy. I started with carob cookies and then moved onto this carob chip version. With 8 ingredients total, these carob chip cookies are super easy to make and turn out reliably delicious cookies, batch after batch.

A few things to note before you get to baking:

  1. I’d encourage you to try out different baking times. In my oven, 9 minutes produced the perfect cookie, with a slight crispness to the outside and a soft and chewy center. But you may prefer something a little softer in the center (8 minutes) or crisper on the outside (10 minutes). Just know that oil-based cookies get harder as they cool down, so always err on the side of under cooking.
  2. I always get asked what flour I use when I bake. My answer is always the same: it’s the all-purpose gluten-free blend from Silvana’s Kitchen. Feel free to use your tried and true flour blends or whatever you have on hand.
  3. I use the Hoosier Hill Farm Carob Drops*, as they are the only brand I can find in the US. They do contain palm kernel oil and soy lecithin, though, so if you try them please make sure you can tolerate them before enjoying.
  4. This recipe makes a hefty amount of cookies (3 1/2 dozen!), so you may want to freeze a portion of them to enjoy later.

What cookies should we make next? Any on your wish-you-could-have list?

Prep Time 10 mins Cook Time 10 mins Total Time 20 mins
Servings: 3.5 Calories: 134 kcal


Looking for a FAILSAFE alternative to chocolate chip cookies? These carob chip cookies are THE BEST. Not only are they FAILSAFE, they are gluten free and dairy free and are made with oil instead of butter. 



  1. Preheat oven to 375°F/190°C. Line a rimmed baking sheet with parchment paper or silicone liner and set aside.
  2. In a medium sized bowl, combine the oil, sugar, egg and maple syrup or vanilla and whisk until smooth. Add the flour, baking soda, and salt on top and fold together to form a thick dough.
  3. Add in your carob chips and fold dough to incorporate throughout.
  4. Place cookies a few inches apart on your prepared baking sheet, flattening them slightly if you want. I fit 6 cookies per sheet on mine to make sure they didn’t run into each other.
  5. Bake for 8 to 10 minutes. They will look like they aren’t quite cooked yet, but that’s a TRICK. If you cook longer than 10 minutes they will become rock hard when they cool down.

  6. Allow to cool on baking sheet for 2-3 minutes before transferring the cookies to a cooling rack.
  7. Store in an airtight container for 4-5 days or freeze.
Nutrition Facts

Amount Per Serving
Calories 134kcal


This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, wheat free, nightshade free, and low salicylate. 

Keywords: carob, cookies, dairy free, failsafe, gluten free, low salicylate, nightshade free, rpah elimination diet, snack

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3 thoughts on “Carob Chip Cookies (no butter!)

  1. I’ve tried this recipe twice with 2 different GF flours & have been disappointed with the results. The texture is always too dry. Would adding more oil to the mixture help?

    1. I’m sorry to hear that the recipe hasn’t been turning out for you. What gluten free flour blends are you using? I use the all purpose gluten free flour blend from Silvana’s Kitchen in all of my recipes and it’s made from white rice flour, tapioca starch, potato starch, xanthan gum, and salt. It’s possible the blend you are using requires a bit more liquid but without know what you’re using it’s hard to make a suggestion for how to help.

      1. I used Orgran which I use in all my baking. 2nd time I used the Donna Hay blend which is just rice & sorghum & xanthan gum. Maybe I’ll try making Silvanas blend…I really want this recipe to work for me!

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