Carob Flour Cookies
Carob flour gives cookies both a dark cocoa-like color and a slight caramel aroma. Thanks to its natural sweetness, it is also possible to reduce the amount of sugar in the recipe.
In this article, we share a carob flour cookie recipe that can be easily prepared with a texture that melts in the mouth; We explain practical ways to reduce sugar, variations with molasses and walnuts, and the correct storage conditions of cookies.
Why is Carob Flour Used in Cookies?
Carob flour is a product obtained by drying and grinding the fleshy part of the carob fruit. When used as a substitute for some of the flour in cookie recipes, it adds color, aroma and sweetness to the dough.
The natural sweetness of carob comes from the high sugar content in its pulp. In one review, it is stated that the total sugar in carob pulp is in the range of 30–60 percent, and most of these sugars are sucrose (Dahmani et al., 2023). In another review, it is reported that the total sugar in different varieties varies between 40–55 g per 100 grams of dry matter (Goulas et al., 2016). This natural sweetness allows for some reduction in added sugar in carob flour cookies.
In a study on muffins using carob powder instead of cocoa, carob products were found to taste less bitter and sweeter than cocoa products; both products were rated as having good sensory quality (Pawłowska et al., 2018). This finding suggests that carob may also appeal to palates accustomed to cocoa.
Ingredients (approx. 30 pieces)
- 125 g butter (at room temperature, softened)
- 70 g powdered sugar (about half a cup)
- 1 egg (at room temperature)
- 1 packet of vanillin or 1 teaspoon of vanilla extract
- 220 g wheat flour (about 2 cups)
- 40 g carob flour (about 4 tablespoons)
- 1 teaspoon baking powder
- 1 pinch of salt
- Optional: 1 teaspoon ground cinnamon
Note: The amount of flour may vary slightly depending on the characteristics of the flour and butter you use. The dough is aimed to have a soft consistency that does not stick to the hand. Water glass equivalents are approximate; we recommend using a kitchen scale for consistent results.
Instructions
1. Prepare the oven
Preheat the oven to 175 °C (160–165 °C in a fan oven). Line the baking tray with baking paper.
2. Cream the butter and sugar
Put the softened butter and powdered sugar in a bowl. Beat with a mixer or wire whisk for about 2-3 minutes, until it gets a light colored and creamy consistency.
3. Add the egg and vanilla
Add the egg and vanilla and beat briefly until the mixture is homogeneous.
4. Sift dry ingredients
Mix and sift wheat flour, carob flour, baking powder, salt and optional cinnamon in a separate bowl. Small lumps that may form in carob flour are dispersed in this way.
5. Knead the dough
Add the dry ingredients to the butter mixture little by little and knead by gathering them with your hands. Do not overknead the dough; stop kneading when the ingredients come together and a soft dough that does not stick to the hand is obtained. Too much kneading can cause the cookie to harden.
6. Shape
Take walnut-sized pieces from the dough, roll them, place them on the tray at intervals and press lightly with a fork. If you wish, you can also roll out the dough to a thickness of about 0.5 cm between greaseproof paper and cut it with molds. If the dough is too soft, resting it in the refrigerator for 15-20 minutes makes it easier to shape.
7. Bake
Bake the cookies in a preheated oven for 12–15 minutes. Since carob flour gives the dough a dark color, it is difficult to tell if it is done by color; a good indicator of baking is if the edges of the cookies harden and the base is lightly browned. The cookies are still soft when they come out of the oven, hardening as they cool.
8. Refrigerate
Let the cookies sit on the tray for 5 minutes, then place them on a wire rack and let them cool completely.
Ways to Reduce Sugar
The 70 g of powdered sugar used in this recipe is already a relatively low amount compared to classic flour cookie recipes. Thanks to the natural sweetness of carob flour, it is possible to reduce sugar even further. However, it is important to remember that sugar plays a role in cookies not only in terms of taste, but also in terms of texture and color.
| Gradual reduction | Try the sugar by reducing it to 50 g first. If the texture and taste are right for you, you can go down to 40 g on the next try. |
| Increasing the proportion of carob | You can enhance the natural sweetness by replacing another 20–30 g of wheat flour with carob flour. In this case, the dough may be a little drier; if necessary, add a tablespoon of milk. |
| Sweetening with molasses | You can use 2 tablespoons of carob molasses instead of half the powdered sugar. Since molasses adds liquid, you may need to increase the amount of flour slightly. |
| Supplementing with flavors | Cinnamon, vanilla or orange zest strengthen the perception of sweetness even with less sugar. |
| Dried fruit | Adding finely chopped dates or raisins to the batter provides sweetness without adding sugar. |
Reducing sugar can cause the cookies to brown less and have a more brittle texture. This is normal; you can balance the texture by extending the baking time by 1–2 minutes.
Recipe Variations
Carob cookies with molasses
Reduce the powdered sugar to 35 g and add 2 tablespoons of carob molasses to the butter mixture. If the dough becomes sticky, add 1–2 tablespoons of flour. Molasses gives the cookies a deeper color and a slightly caramelized aroma.
Walnut or hazelnut cookies
Add 50 g of coarsely chopped walnuts or roasted hazelnuts to the dough. Nuts go well with the caramel taste of carob and add crunch to the cookie.
Whole wheat flour cookies
Replace half of the wheat flour with whole wheat flour. You may need to add a tablespoon of milk to the dough, as whole wheat flour can attract more liquid.
Tahini carob cookies
Use 3 tablespoons of tahini instead of 40 g of butter. Tahini and carob create a familiar flavor harmony from the tahini-molasses duo in Turkish cuisine.
Nutritional Note
Carob flour adds fiber to cookies as well as color and aroma; the total dietary fiber in carob pulp is reported to be in the range of 30–40 percent (Dahmani et al., 2023). A study conducted in Turkey revealed that commercial carob flour and carob powder prepared at home may differ in some nutrients (Ayaz et al., 2009); therefore, the characteristics of the product you use can also affect the taste and color of the cookie.
However, cookies are a snack with high energy density containing butter and flour. Using carob flour does not make cookies a "diet product"; it is recommended to consume it in moderate portions.
Storage
You can store completely cooled cookies in an airtight container at room temperature for about a week. Keeping cookies away from humid environments helps maintain their crispiness. You can wrap unbaked dough in cling film and store it in the refrigerator for 2–3 days or longer in the freezer, baking it as needed.
Frequently Asked Questions
Can I use cocoa instead of carob flour? You can use it; however, you may need to increase the sugar as cocoa is more bitter. Carob flour gives a sweeter and softer taste than cocoa.
Why are my cookies falling apart? If the sugar has been reduced too much or the proportion of carob flour has been increased and the liquid has been left the same, the dough may remain dry. Adding a tablespoon of milk or a little more butter resolves this problem.
Can I make it completely sugar free? Removing sugar completely changes the texture markedly. Instead, we recommend using natural sweeteners such as molasses or crushed dates.
Can it be made gluten-free? Carob flour does not contain gluten; however, the wheat flour in this recipe contains gluten. A gluten-free version requires gluten-free flour blends and different ratios.
Carob Flour with Carob Türkiye
Carob flour has a wide range of uses, from home cuisine to industrial baking. As Carob Türkiye, we supply carob fruit, crumbs (granules), flour/powder, seeds and extracts; you can contact us for your wholesale and export requests.
For product information Carob Flour / Powder page, for another recipe Carob Flour Cake Recipe For the properties of carob flour, What is Carob Flour / Powder? You can review our article.
Domestic resources
Ayaz, F. A., Torun, H., Glew, R. H., Bak, Z. D., Chuang, L. T., Presley, J. M. et al. "Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically", Plant Foods for Human Nutrition, 2009; 64(4): 286–292 (Study conducted in Turkey). doi.
org/ 10. 1007/ S11130- 009- 0130- 3 Foreign sources
Dahmani, W., Elaouni, N., Abousalim, A., Akissi, Z. L. E., Legssyer, A., Ziyyat, A., Sahpaz, S. "Exploring Carob (Ceratonia siliqua L.): A Comprehensive Assessment of Its Characteristics, Ethnomedicinal Uses, Phytochemical Aspects, and Pharmacological Activities", Plants, 2023; 12(18): 3303. doi.
org/ 10. 3390/ plants12183303 Goulas, V., Stylos, E., Chatziathanasiadou, M. V., Mavromoustakos, T., Tzakos, A. G. "Functional Components of Carob Fruit: Linking the Chemical and Biological Space", International Journal of Molecular Sciences, 2016; 17(11): 1875. doi.
org/ 10. 3390/ ijms17111875 Pawłowska, K., Kuligowski, M., Jasińska-Kuligowska, I., Kidoń, M., Siger, A., Rudzińska, M. et al. "Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties", Plant Foods for Human Nutrition, 2018; 73(3): 196–202. doi.
Scientific Resourcesorg/ 10. 1007/ S11130- 018- 0675- 0
