A light yet tasty treat for mid-afternoon breaks, these Carob Maple Tea Cookies fuse the iconic profile of cocoa butter and the bold flavor of pure maple syrup. Think of them as all-season cookies. They are great both as plain tea cookies or as carob chip studded treats for the holidays. These carob cookies use the base of a traditional tea cookie recipe and do not require refined sugar. Roasted carob powder and pure maple sugar delectably play the role of natural sweetening agents in this recipe.
Each cookie is buttery and melts in your mouth with a pleasant cocoa butter and pure vanilla fragrance.
Carob Maple Tea Cookies
The process of making these cookies is very straightforward. However, the edible output is incredibly delicious. For something that is visually simple, there is an explosion of flavors in every bite. Let’s take a look at what’s in each cookie, aside from love:
- Gluten Free Flours. Brown rice flour, almond flour, arrowroot powder and psyllium powder add the perfect textual contrast to the tender cookie.
- Luscious Base. Gourmet combination of cocoa butter, unsalted butter and avocado oil.
- Organic Sweetness. Carob powder, pure maple syrup, and maple sugar.
- Pure Vanilla. This is a special ingredient that introduces rounded sweetness to the dough.
- Kosher Salt. A natural flavor enhancer. If you don’t have Kosher salt, feel free to use whatever salt you may have at home.
The round shape can be swapped for any cookie cutter or mold you have on hand. Enjoy baking!
Carob Maple Tea Cookie Recipe
- 1 Baking Oven
- 3 tbsps organic cocoa butter, food-grade and non-deodorized
- 3 tbsps butter, unsalted
- 1 tbsp avocado oil
- 1/4 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 2 tbsps pure maple syrup
- 2 tbsps pure maple sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup brown rice flour
- 1/2 cup almond flour, super fine
- 1/4 cup arrowroot flour
- 1/4 cup psyllium powder
- 1 tsp baking powder
- 1/4 tsp salt
- In a small pan, on the lowest heat, gently melt the cocoa butter and unsalted butter with the avocado oil.
- Once melted, remove from heat and stir in the carob powder, maple syrup and maple sugar.
- Once it is cooled, thoroughly stir in one large egg until well combined and mix in the vanilla extract.
- In a large bowl, combine the brown rice flour, almond flour, arrowroot flour, psyllium powder, baking powder and salt.
- When the dry ingredients are well combined, stir in the cocoa butter mixture and mix well.
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Using one measuring tablespoon or a small scoop, place the scoops of dough on the baking sheet about an inch apart.
- Bake for 10 to 12 minutes at 350 degrees F. Cool slightly and move to a baking rack to cool completely.
- Store in an airtight bag or container.
- Optional: Roll them in maple sugar before baking or gently ice them with carob buttercream once the cookies have cooled completely.