Peanut Butter Carob Cookies


  • 1 c. unbleached white flour
  • 1 c. whole wheat flour
  • 2 tsp. baking powder, aluminum free
  • 1/2 tsp. sea salt
  • 1/2 c. canola oil
  • 3/4 c. pure maple syrup
  • 1 tsp. vanilla
  • 1/2 c. crunchy peanut butter
  • 1/4 c. carob chips


  • 1/2 c. peanut butter
  • 1/2 c. carob chips
  • 1 Tbsp. pure maple syrup


  1. In a medium bowl, mix dry ingredients together. Make a well in the center and add pure maple syrup, canola oil, vanilla and peanut butter. Mix well.
  2. Using about a tablespoon of dough, roll into balls and place on an ungreased cookie sheet. Flatten with a fork, making a crisscross pattern. Place some carob chips in the middle of each cookie.
  3. Bake at 400 degrees F for 8 – 10 minutes, or until golden brown. Leave cookies on tray until cool. Drizzle with carob topping if desired.

To make carob topping, spread peanut butter up the sides of a small, microwaveable bowl. Place carob chips and maple syrup in the middle and microwave until carob chips are soft. Stir until well mixed.

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.