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.
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.
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:
- 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.
- 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.
- 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.
- 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?
Carob Chip Cookies (No Butter!)
- 1 ½ cup sugar
- 1 cup canola or other failsafe oil
- 2 large eggs
- 1 tsp maple syrup or vanilla extract
- 3 cups gluten free flour
- 1 tsp baking soda
- ½ tsp salt
- ½ – 1 cup carob chips
- Preheat oven to 375°F/190°C. Line a rimmed baking sheet with parchment paper or silicone liner and set aside.
- 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.
- Add in your carob chips and fold dough to incorporate throughout.
- 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.
- 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.
- Allow to cool on baking sheet for 2-3 minutes before transferring the cookies to a cooling rack.
- Store in an airtight container for 4-5 days or freeze.
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