Be Unique!

Carob Molasses Cookies are soft, chewy, sweet and absolutely satisfying. The addition of carob molasses adds so much depth to the flavor lending malty, sweet, caramelish hints to every bite. This is definitely a different cookie that your guests and kids are not served everywhere!

Be unique, be different, why not ūüėČ


  • 200g all purpose flour
  • 85 g coco powder
  • 1¬† 1/2¬† tsp baking soda
  • 1/2 tsp ground cardamom¬†
  • 1¬†1/4 tsp ground cinnamon
  • 1/4 tsp DS Pink Himalayan Salt
  • 170g unsalted butter, softened to room temp
  • 100g packed light or dark¬†brown sugar¬†
  • 50g granulated sugar
  • 60ml DS Carob Molasses
  • 1¬†large egg, at room temp
  • 2 teaspoons Vanilla essence
  • 1 cup DS Sliced Pistachios
  • 1/3 cup granulated sugar for rolling the cookies

Whisk the flour, baking soda, spices, and salt together until combined. Set aside.

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly plastic wrap and chill for 1 hour and up to 2-3 days.

Preheat oven to 350¬įF/ 177¬įC.¬†Line two¬†large baking sheets with parchment paper or silicone baking mats.¬†¬†Set aside.

Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold.

Roll cookie dough, 1 tbsp each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until edges appear set.

You may also like…