Coconut Carob Cups


  • 2 ½ c. uncooked quick oats
  • ¾ c. coconut
  • 1 c. white whole wheat flour
  • 1 tsp. aluminum-free baking powder
  • ½ tsp. cinnamon
  • ½ tsp. sea salt
  • ½ c. soy margarine
  • ½ c.  carob chips
  • ¾ c. honey
  • ½ c. pure maple syrup
  • 2 tsp. vanilla
  • 26 pecan or walnut halves for garnish
  • Coconut sprinkles for garnish

Carob glaze:

  • ½ c.  carob chips
  • ½ c. pure maple syrup


  1. In a medium sized mixing bowl combine all the dry ingredients and stir until blended.
  2. Make a well in the middle of the dry ingredients; add the rest of the ingredients and stir until mixed.
  3. Spray a mini sized muffin pan with vegetable oil spray and divide the dough into the 12 mini muffin cups.
  4. Bake at 350 degrees for about 10 – 15 minutes. They will be light golden brown when they are done.
    While the cookie cups are baking, pour the pure maple syrup into a small saucepan and bring to a slow boil.
  5. When the maple syrup is white and frothy-looking add the carob chips, stirring quickly to make a thin carob glaze.
  6. When the cookies are done baking, take the treats out and put them on a plate. Drizzle the tops with the hot carob and be sure to work quickly because the carob mixture will harden as it cools.
  7. It may seem like a lot of glaze but use it all up to cover tops of cookie cups. You can also garnish the tops with either pecan halves, walnut halves, or coconut.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.