These No Butter Carob Cookies are sure to be a staple in your FAILSAFE cooking repertoire.
Of all the things that we can’t have on the FAILSAFE diet, special treats like cookies and cakes are what my daughter and I miss most. A lack of safe pre-made options means that we often go without the good stuff unless I make it. Whiiiiich is why I spend my days baking up a storm, testing out recipes for muffins, cookies, and cakes.
The Friendly Food Cookbook has an entire section on desserts, which is fabulous. Unless, of course, you can’t do dairy and don’t have access to products like Nuttelex (a dairy-free butter substitute) which we can’t and don’t. And I’ve found that trying to sub oil for the butter in most recipes leaves a lot to be desired. ESPECIALLY when it comes to cookies.
I started to look for recipes that skip the butter altogether and managed to find a few “no butter” cookie recipes. The first one I tried was delicious but made for super thin and crispy cookies that were hard to bake and always left us wanting a little bit more. It wasn’t until I found a recipe for chocolate cookies from The Frugal South that I truly found my stride with oil-based (aka NO BUTTER) cookies.
These no butter carob cookies are adapted from the Frugal South’s chocolate cookie recipe above and turned out BEAUTIFULLY. They are soft and chewy and hold their shape well. They also don’t taste or feel greasy, which is a treat. And the carob powder gives them such a richness that you’re going to want to make a double batch so you always have them on hand.
The best part is that these get the double thumbs up seal of approval from everyone in my house, including my hard to please elder child. She even told me that having cookies like these makes it easier to stick with the diet.
FAILSAFE Carob Cookies (No Butter!)
A deliciously soft and chewy carob cookie that’s 100% FAILSAFE/RPAH friendly and easy to make. Make a batch today and enjoy having a sweet (and safe) treat.
Preheat oven to 375°F/180°C. Line a rimmed baking sheet with parchment paper or a silicone liner and set aside.
In a medium to large mixing bowl, combine the oil, sugar, egg, and maple syrup (or vanilla extract) and blend until smooth.
Add in the flour, carob powder, baking soda, and a salt and mix until it forms a thick dough.
Take 2-3 tbsps of dough and form into balls. Place cookies a few inches apart on your prepared cookie sheet and flatten slightly with your hands.
Bake for 8-10 minutes (9 was ideal in our oven). They harden as they cool, so don’t overcook. It will come out of the oven looking soft and undercooked but this is a TRICK. Let cool for 2-3 minutes before transferring to a cooling rack.
- Amount Per Serving
- Calories 97
*My favorite gluten-free flour blend is this one from Silvana’s Kitchen this one from Silvana’s Kitchen. I use it for everything and find it to work really well for gluten free baked goods. But feel free to use what works for you!
This recipe is gluten free (depending on flour), soy free, dairy free, nightshade free, and low salicylate. It is also FAILSAFE/RPAH Friendly for the strict phase of the elimination diet.