These are my favorite! They are soft and have a slight crunch to them. I use Chatfield’s Carob Chips because they are sweetened with beet sugar instead of normal white sugar or corn syrup. So a little healthier that way. You can get them at any health food grocery store (like Sprouts or Whole Foods)
- 2 cups whole wheat flour
- 3/4 tsp baking soda
- 1 tsp salt (I use pink himalayan for the added minerals and health benefits)
- 1 3/4 sticks unsalted butter, softened
- 1 1/4 cup coconut sugar (or date sugar, or if you are using a liquid sweetener substitute 2/3 cup honey/agave)
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 large egg
- 1 cup carob chips (the Chatfield’s bag has about 2 cups of carob chips so it will easily make a double batch)
- Preheat oven to 375 degrees
- Combine flour, baking soda, and salt in a small bowl.
- In a larger bowl beat butter and sweetener (coconut sugar or liquid sweeteners), milk, and vanilla extract until creamy.
- Add egg and beat well.
- Gradually mix in flour mixture.
- Stir in 1 cup carob chips.
- Spoon onto baking sheet in 1 tbsp amounts. Leave space between them.
- Bake 9-11 min until golden brown (the cookies will naturally look browner since you are using a whole grain flour, so just look for the golden difference and then you will know they are done).
- Cool on baking sheets for 2 min.
- Remove to wire racks to cool completely.