Gluten-free Smart Cookies


For those of you working to eliminate gluten and refined sugar from your diet, we wanted to pass along this recipe for carob cookies. Shared with us from our friend, Tanya Tarr, she swears these cookies are toddler approved! Check out her whole post on Becoming Texan. Carob Cookie Bites


Makes: 24 one-inch cookies, Cook time: 12 minutes,

Oven temp: 350 degrees F


  • 2 cups almond flour
  • ½ cup shredded unsweetened coconut
  • ½ tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 cup carob powder
  • 3 T. organic blonde coconut palm sugar
  • 1 tsp. ground cinnamon
  • ½ cup coconut oil
  • 1/4 cup unsweetened applesauce
  • 1 tsp. vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Prepare a baking sheet by lining it with parchment paper.
  3. Place coconut oil in a small pot and place over medium-low heat, just to melt.
  4. Meanwhile, in a large bowl combine almond flour, shredded coconut, baking soda, salt, carob powder, palm sugar, and cinnamon.  Stir to mix ingredients.
  5. Once coconut oil is melted, remove from heat and stir in applesauce and vanilla extract (using the pot saves you from cleaning another bowl).
  6. Add wet ingredients to the dry and mix to incorporate.
  7. Scoop a rounded teaspoonful and form into a ball.  Place ball on prepared cookie sheet and flatten with the palm of your hand.  Lightly sprinkle with coarse salt.
  8. Bake cookies for 12 minutes.  Remove from oven and cool prior to removing from parchment.

Nutrition information:

Serving Size: 1 cookie, Calories: 128,Carbohydrates: 6.2g, Protein:2.4g, Fat:10.7g, Fiber:1.4

*Please note: Nutritional information is not guaranteed and will vary based on the ingredients used

Tanya’s Substitutions:

I used 1 cup of Sprouted Buckwheat flour mixed with 1 cup almond flour.

I also replaced applesauce with 1 small and very ripe banana on the second round of baking, which made the cookies a touch sweeter.  I did not sprinkle with salt.

I cut the carob powder in half, and added in raw cacao powder.  In future iterations, I totally replaces carob with raw cacao which improved the flavor.  I also used Big Tree Farms Blonde organic coconut palm sugar – which is available at my local grocery store (thank goodness.)  Almond and buckwheat flour are harder to obtain and might require a trip to the co-op.  I’m pretty sure Whole Foods also carries these type of products.

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