Banana Carob Chip Cookies

Baked goods, Desserts

Banana Carob Chip Cookies
I know what you’re thinking. Why would I use carob when chocolate is decadent, comforting, and supposedly good for you?

The answer is simple. Because I like it. And because it’s healthy, of course.

Did you know that the carob tree has been valued for thousands of years as a source of nutrients for both humans and animals? Unlike cacao, carob is caffeine-free and is naturally sweet, making it an ideal substitute for chocolate (large amounts of sugar and fat are added to cacao to cover its natural bitterness when making chocolate). It is also believed to help digestion.

Why don’t you give it a try? You just might like it.

Banana Carob Chip Cookies

  • 1/4 cup butter, softened
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup of Sucanat (non-refined cane sugar)
  • 1 1/2 medium bananas, mashed
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 1/4 cup whole wheat pastry flour
  • 3/4 tsp baking soda
  • 1 cup rolled oats
  • 1/2 cup unsweetened carob chips (or use semisweet chocolate chips)

Preheat the oven to 350 F and line 2 baking sheets with parchment paper.

In a mixing bowl, combine the butter and the apple sauce and beat with electric mixer until creamy. Add the sugar, bananas, egg and vanilla and beat until smooth. Gradually add the flour and baking soda. Stir in the oats and carob chips until incorporated.

Drop the dough by teaspoons onto the prepared baking sheets. Bake for 7-10 minutes, until golden brown.

Makes 3 dozens. Recipe adapted from Cary Neff’s Conscious Cuisine. The cookies freeze well.

Banana Carob Chip Cookies

One thought

  1. I’m so glad you stopped by my site, as it lead me to yours, it’s so great! I love your thoughts on nutrition, I have a very similar approach. All of your food looks so amazing, and your pictures are beautiful! I can’t wait to try these cookies, believe it or not, I’ve never had carob. Thanks for sharing!