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Tizzy Liscious Carob Cookies

February 21st, 2018 by Audrey Weidman

carob cookies

My friend Liz Pilotto is a woman of many talents.  She cuts hair and helps me and others to look their very best (she’s a miracle worker), she is an expert in therapeutic oils, she knows almost everything about holistic health, and she’s a great cook.  She spoiled me the other day with carob cookies that I fell in love with.

I asked for the recipe and she generously shared it.  It turns out making them is super easy and I can feel a little less guilty eating it since I know the ingredients are all good for me.  However, everything in moderation.  I wouldn’t put it past me to eat the whole darn batch of carob cookies in one sitting.

So…. I store the carob cookies in the freezer.  That does two things: 1) It’s out of my site, 2) They don’t taste as good cold. Those 2 things  help to put the brakes on me consuming them with abandon!  They are also pretty moist and I figure I want to keep them fresh.

Now I do have a confession.  I never baked with carob or almond flour.  Both turned out to be really easy to work with.  However, next time I will try cacoa instead – because there is nothing quite like chocolate in my book.  Raw cocoa or cacoa is super rich in anti-oxidants as well – but for my first go ’round I thought I’d stick to the recipe.  Here it is.

Tizzy Liscious Carob Cookies


  • 2 ripe bananas
  • 10 pitted dates
  • 1/2 c golden flax meal
  • 1 c carob
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 c avocado oil
  • 1 tsp almond extract
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 2 tsp vanilla extract
  • 1/2 shredded coconut
  • 3 c almond flour
  • Pecan halves of chopped hazelnuts for topping


If you have a high speed blender such as a Blend Tec or a Vitamix, you’re in luck.  Dump all the ingredients in and blend.  If the mixture is too sticky, add almond flour until you can make a ball with the dough.

If you don’t have the above mentioned blender(s), the main thing you need to do is to blend the banana and dates.  That becomes the substitute for the egg/sugar mixture.

I used a food processor to do the job.  But adding in all the ingredients was a bit much for the container.  I’d recommend putting your blended banana-date mixture into a bowl and adding the remaining ingredients and mixing in that.  I know it’s one more bowl to clean, but it will be worth it.

Using 2 spoons, take enough dough to form a ball. Once the cookie sheet is filled, press a pecan half into the top of the cookie to flatten slightly or press crushed hazelnuts into the cookie and flatten slightly.  The number of cookies obviously depends upon the ball size and how much of the dough you sneak while making it.  But I got about 40 cookies from this batch.

carob cookiesBake at 350 degrees for about 12 min.  Cool on the rack and enjoy!

To learn more about Liz visit her website at


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