Servings
24
Prep Time
10 minutes
Cook Time
8-13 minutes
Author:
Missy J’s
These cookies are a super yummy treat filled with our delicious carob cups. You can use any flavor we carry, Peanut Butter, PB&J, Minty Mint, Unsweetened Almond Butter, or Unsweetened Peanut Butter. The choice is up to you and either way they turn out delicious and are sure to please your friends and family.
Ingredients
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2 ¼ cups whole wheat pastry flour
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1 tsp baking soda
1 ½ tsps organic cornstarch or arrowroot powder
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½ tsp sea salt
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¾ cup unsalted butter or coconut oil, melted & cooled 5 minutes
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¾ cup coconut sugar or allulose
1 large egg
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2 tsps pure vanilla extract
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12-24 carob cups(24 whole cups or 12 cut in half)
CAROB CUP COOKIES
Directions
CAROB CUP COOKIES
Preheat the oven to 350 degrees F and grease a 24 slot, non-stick, mini muffin tin with cooking spray.
Whisk the flour, baking soda, cornstarch, and sea salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter and coconut sugar together until no brown sugar lumps remain. Whisk in the egg and the vanilla extract. The mixture will be thin.
Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be soft, thick, and may appear greasy.
Use your hands to roll tablespoon amounts of dough into balls and place them into the prepared slots as you go.
Bake in a preheated oven for 8-12 minutes. The dough will not look very golden, don’t over bake. You want them to be nice and soft.
Remove from the oven and gently press one carob cup into each cookie cup, so that the top of the carob cup is about even with the cookie. (If you don’t have enough carob cups or want to make this recipe more economical, you can cut the cups in half and press them, cut side down, into the cookie.)
Once all cups are in the cookies place the tray in the freezer to cool them quickly and stop the carob cups from melting too much. Leave in the freezer for at least 5-10 minutes. If they still look pretty melty leave them in a few minutes longer.
Once out of the freezer, carefully remove each cookie from the tray and allow to cool all the way before storing them in a container.