Choco-Carob Cookies
Recipe type: Dessert
Cook time: 
Total time: 
  • 1 cup thick almond butter
  • 1 egg, whisked, or 1 flaxseed "egg" (see instructions)
  • ½ cup unsweetened cocoa or carob powder
  • 1 teaspoon almond extract
  • Pinch of sea salt
  • 2 teaspoons stevia, or to taste
  • ¼ cup unsweetened vegan carob chips or unsweetened chocolate chips
  • ¼ cup chopped walnuts
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with unbleached parchment paper.
  3. Add all ingredients to a large bowl.
  4. Now you gotta get down and dirty - get your hands in there and mix and blend all the ingredients until fully incorporated into a dough. (You could use a stand mixer with a dough hook if you have one, but it's more fun this way! There's no way you can mix this puppy with a spoon.)
  5. Scoop out about a tablespoon of dough for each cookie, form into a ball and place on cookie sheet. Press down lightly on each cookie to lightly flatten them a little bit.
  6. Bake for 10 minutes.
  7. Cool on a wire rack for at least 10 minutes before touching them or they will crumble apart.
  1. You can substitute other nut butters. You just want it to be room temp and thick.
  2. You can substitute for the almond extract.
  3. Flaxseed Egg Substitute: Mix 1 Tablespoon ground flaxseed with 3 Tablespoons water and let sit in fridge for 10 minutes.
Recipe by Your Health Keys at