Home > Recipes > Meal > Desserts > Ginger Carob Chip Cookies (Paleo, Vegan)

Ginger Carob Chip Cookies (Paleo, Vegan)

I love experimenting with different cookie flavor combos, minimal risk and big rewards 🙂 One of my favorite cookie ingredients is Tigernut Flour – it has such a nutty taste but isn’t a nut at all. I’ve boasted my love for it before on the blog! It’s grain-free and a source of prebiotic fiber (feeds the good guys in the gut… I’ll leave it at that since this is a cookie post).

Anyhoo… I also am loving carob chips, they taste similar to a milk/malt chocolate and even unsweetened it has a naturally sweet taste, reducing the need for sugar. It’s a great chocolate replacement if you’re into trying something new, and not only that, it has a lot of health benefits. Carob has twice the amount of calcium as compared to cocoa and is rich in vitamins, is caffeine-free and is actually great for digestion, so that coupled with the ginger? WIN on the tummy. Provided you don’t eat them all, which will be tempting 😉 *Just read the ingredients, some brands are not gluten-free or dairy-free and may contain soy*

Oh and the taste is spiced and sweet with a perfectly chewy center and slightly crisp exterior! Tigernut flour makes some amazing cookies!!

Ingredients

  • 1/2 cup tigernut flour
  • 1 tsp gluten-free baking powder
  • 1 flax egg (3 Tbsp water + 1 Tbsp flax meal)
  • 1 1/2 tsp minced ginger (I love keeping this on hand)
  • 2 Tbsp almond butter
  • 2 Tbsp coconut oil (soft but not melted)
  • 2 Tbsp coconut nectar (or maple syrup or raw honey)
  • 1/3 cup carob chips (or can sub in dark chocolate chips)
  • pinch of sea salt to top

Directions

  1. Preheat oven to 350f degrees.
  2. Make the flax egg by combining 1 Tbsp flax seed meal with 3 Tbsp room temperature water and refrigerate for approx. 10 minutes.
  3. Meanwhile, mix flour and baking powder a mixing bowl and set aside. To a stand or hand mixer, add in the rest of the ingredients including the flax egg when ready and mix until smooth.
  4. Scoop cookies onto a parchment lined baking sheet and top with a little sea salt. Note: coconut nectar can make for a sticky batter, have patience because it will be so chewy and amazing!
  5. Bake for approx. 10-12 minutes and move to a drying rack for a few minutes before serving – they are DELISH warm or room temp!

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Hope you enjoy!
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Use #foodbymars to tag your FBM inspired creations! I’d love to see!

**Alison

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-Alison Marras
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6 comments

  1. Just tried this and it was exactly what I needed. Thank you for this article. I am looking forward to similar ones that are informative and helpful on a daily basis.

  2. Dear Allison, I was all set up to do your recipe but I got really confused when reading the ingredients… Only 1/2 cup of tigernut flour? I went ahead and used 1-1/2 cup, but I’m not sure if that’s the right amount. I thought it might be just a typing mistake, but I love to hear from you on that subject! I’m just putting the cookies away in the oven as we speak… I will keep you posted as to let you know how it all worked out 😉
    Thanks!

    Sophie xoxo

      • Well, I’m happy to say the result is pretty good! Mine must but less chewy than yours, that’s for sure. But the sure taste like great cookies 🙂
        I’m curious to know how many cookies is this recipe suppose to make?