Feast your eyes on these decadent brownie-like carob cookies with crackly crusts and absolutely chewy fudgy centers. A must-try recipe for all Australian Carob lovers, this is definitely for those days when you can’t decide between a carob brownie and a carob cookie! Problem is solved with these Fudgy Carob, Peanut Butter and Oat Cookies! Halfway between a brownie and a cookie, we keep the fudgy and slightly crispy texture, we indulge on the key ingredient (Australian Carobs, of course!), but we make it in a bite-size treat shape.
Fudgy Carob, Peanut Butter and Oat Cookie Recipe
A must-try recipe for all Australian Carob lovers, this is definitely for those days when you can’t decide between a carob brownie and a carob cookie!
Servings: 24
Ingredients
- 1 1/4 cup (185 gms) plain flour
- 1/4 cup (25 gms) The Australian Carob Co. Roasted or Raw Carob Powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 cup (250 gms or 2 sticks) salted butter, softened
- 1 cup (220 gms) granulated sugar
- 1/2 cup (125 ml) The Australian Carob Co. Carob Syrup
- 2 tsps pure vanilla extract
- 1 cup (280 gms) crunchy peanut butter
- 2 pcs large eggs, at room temperature
- 2 cups (180 gms) whole rolled oats
- 1 cup (190 gms) carob chips
- 1 cup (140 gms) salted peanuts, roughly chopped
Instructions
- In a large mixing bowl combine flour, carob powder, baking powder and bicarbonate of soda together, stirring to combine.
- Place butter, sugar, carob syrup and vanilla together in the bowl of an electric stand mixer, beating until light and fluffy. Add peanut butter, beating until well combined. Add eggs one at time, beating until just combined. Add flour mixture, beating slowly until well combined. Remove bowl from stand mixer, add oats, carob chips and salted peanuts, stirring until combined.
- Line three baking trays with baking paper and using an ice cream scoop, place dough balls 5 cm apart on prepared baking trays. Place trays in refrigerator to chill for an hour.
- Preheat oven to 180°C (160°C fan-forced/350°F)
- Remove trays from refrigerator. Place one tray at a time in preheated oven for 13 minutes or until cookies are golden. Remove from oven and allow cookies to cool on tray for 10 minutes, before transferring to wire cooling racks. Repeat process with remaining trays of chilled cookie dough.
