Desserts, Food

“Chocolate” Carob Cookies

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-Free, Nut-free, Paleo, Vegan*, Vegetarian

Updated March 4, 2020
Read Time: 4.4 minutes

This allergy friendly cookie recipe is free from so many things that I like to call it my “Everything-Free” cookie recipe. The only thing it seems they are not free from is calories. (Sorry!)

These soft, cake-like cookies are a delicious treat for kids or adults with food allergies, and even multiple food allergies, because they are:

  • chocolate-free
  • dairy-free
  • egg-free
  • gluten-free
  • grain-free
  • and nut-free

They also make a tasty treat for vegans, vegetarians or people on the Paleo or Autoimmune Paleo (AIP) diet.

If you’re used to making cookies with traditional ingredients like wheat flour, milk, eggs, chocolate and sugar, you will be in for a surprise! Read on to learn about some of the unique ingredients in this recipe and why they’re important.

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Chocolate-free “Chocolate” Cookies?

You might be wondering how a cookie can be “chocolate-free” and still taste and look like chocolate. The secret is Carob powder.

What is Carob powder? Carob powder is a substance made from the sweet pulp of the pods produced by the Carob tree. It has a taste similar to cocoa and chocolate and you can even make “hot cocoa” with carob powder! But, unlike chocolate and cocoa, carob powder is not derived from a seed and it is caffeine-free, making it a safe alternative to chocolate for those following the Autoimmune Paleo diet. It is also a handy chocolate alternative for anyone suffering from a chocolate allergy.

I was able to find it at my local grocery store, but you may have to order it online if you can’t find it in your area.

Tapioca Flour (Also Known As Tapioca Starch)

Tapioca flour (starch) is made from the root of the cassava plant. Many gluten-free recipes use tapioca flour to provide baked goods with a soft and springy texture or to promote browning. Since it is so starchy, tapioca flour is often used for thickening soups, sauces, and pie fillings. Tapioca flour is fairly easy to find and you should be able to locate it at your local grocer. For this recipe, I used the Bob’s Red Mill brand.


Avocado in cookies?! It’s not as uncommon as you might think. Avocados are useful in baking because they function as a butter substitute and add a delicious moistness to whatever you are baking. In this recipe, they help to create the soft, cake-like texture that makes these allergy friendly cookies so delicious. Worried that your kids are going to taste the avocado in there? Don’t worry, the carob and honey (or molasses) will disguise it just fine, I promise.

I hope you enjoy these tasty little cookies. I’m going to be sharing my recipe for the allergy-friendly ginger cookies also pictured above next week, so stay tuned!

How to Make Everything-Free “Chocolate” Carob Cookies


1/2 cup coconut flour
3 TBS carob powder
2 TBS tapioca flour (starch)
1/4 tsp baking soda
1/4 cup filtered water (or coconut milk)
1/4 cup coconut oil
1/4 cup honey (or molasses)
1/2 avocado, mashed


Mix the dry ingredients together.

Add the avocado, water, coconut oil, honey (or molasses) and mix until fully combined.

Scoop 1 TBS sized balls onto a cookie sheet and flatten slightly.

Bake at 375 degrees F for 12-14 minutes. Transfer to a wire rack after 2 minutes to cool.

Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

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