No Sugar Cookies
I thought I knew the secret to getting even just a single, solitary cookie out of a batch in this house.
It’s not coconut.
Though it was a powerful ally for many, many months, some time this summer, between the coconut cream donuts I baked and a scoop of Ben and Jerry’s Coconut Seven Layer Bar ice cream (oh yes, such a thing exists), the girls decided coconut was no longer a foe. And my arsenal of kid repellant shrunk.
I returned to my roots, the one cookie guest of my childhood that had me shaking in my Keds.
Carob.
No such luck. Gigi tossed back a handful and said, “This chocolate is yummy!”
It’s not chocolate, it’s carob, kid, and you’re supposed to think it’s gross.
It was time to re-strategize. Maybe I couldn’t slow the cookie consumption down by adding things, maybe I needed to take something away.
Like sugar.
Done.
I’m not implying that kids won’t like these cookies. (I caught Gigi with her hand in the cookie jar before school just this morning.) I’m just saying these weren’t made with the kiddos in mind.
These were made for the grownups.
For breakfast.
Before a workout. (Someone’s doing P90X in this house. It’s not me.)
After a workout. (I think I pulled a muscle just reading the informational brochure.)
Popped into your mouth while you are packing lunches.
And if one of these cookies happens to make it into that lunchbox, sugar or not, it won’t make it back home.
Come to think of it, you better make a double batch.
For insurance purposes.
No Sugar Coconut Carob Cookies
Makes 10-12 cookies
Inspired by Heather’s Oaties
*The sweetness of these cookies comes via the unsweetened coconut and unsweetened carob chips, and I promise they are sweet enough! But if you really feel the need, you can add 1/4 c. of maple syrup to the dough prior to chilling. I encourage you to try them without first, though!*
- 1 c. unsweetened shredded coconut
- 1 c. old fashioned oats (gluten free, if desired)
- 1/4 c. organic butter or vegan margarine (i.e. Earth Balance) softened
- 1 organic egg, beaten or flax “egg” (1 T. ground flax + 3 T. water, whisked and allowed to thicken)
- 1 t. vanilla extract
- 1/2 t. baking powder
- 1/4 t. baking soda
- pinch of salt
- 1/2 c. unsweetened carob chips
Preheat oven to 350 degrees.
Combine coconut and oats and toast for several minutes in a dry skillet over low to medium heat or in the preheated oven on a baking sheet, turning frequently until starting to turn golden brown. Set aside or in fridge to cool.
Using an electric or stand mixer, cream together butter or magarine, egg of your choice and vanilla extract.
Add cooled oats and coconut, baking powder, baking soda and salt and mix until a dough forms. Fold in carob chips.
Refrigerate dough for at least 30 minutes.
Using a small cookie scoop, scoop balls of dough onto a baking sheet, packing them tightly. Bake for 10-12 minutes. Allow cookies to cool on baking sheet for at least 10 minutes before gently transfering to a cooling rack. Store cookies in the refrigerator.
Yum Mama Pea!! It’s always nice to have cookies on hand that you can shove in your mouth 10 times a day and not feel like you’ve over done it on sugar!…Not that I eat 10 cookies a day…usually…
I was shocked at how much we liked these even without sugar! Hope you do too. Have a great weekend, hon.
I could never get into coconut, as I always thought it tasted like suntan lotion smelled. However, perhaps I should put on my big girl pants and give it another shot…
You might be surprised! I definitely think toasting it and not getting the sugar coated kind definitely helps. I’m all for big girl pants.
I love this recipe! I’ve been addicted to coconut lately (and to think that I used to not like it), so these are right up my alley!
Oh good! Make them today!
Why carob vs dairy free, or vegan, chocolate? I am asking honestly and seriously. I don’t understand carob. is it lower sugar? I do think it tastes awful, but if there are health benefits, and it’s minimally processed, I’d give er a big girl try again.
Im trying to stick to minimally processed “real foods”.
No real reason…I just really like the unsweetened carob. You could absolutely sub any type of chocolate chips you like!
I’ve yet to try carob chips – I’ve tried cocoa nibs and wasn’t a fan, but I’ve heard good things about carob!
These sound amazing!!!!!
Just curious… do the girls do dairy?? I noticed you mentioned the B&J’s ice cream and a few times I’ve thought I’ve noticed dairy in something you made or they were eating… or maybe I’m hallucinating.
Just curious!
The girls have always eaten some dairy…especially ice cream!
Do you think subbing applesauce for the butter would work?
You could try…it would definitely add sweetness!
Christen–I’ve subbed applesauce in cookies & it works, just makes for more of a muffin-like cookie, rather than a cookie-cookie.
Thanks! I will give it a try!
Ben and Jerry’s Coconut Seven Layer Bar ice cream?????
*mind blown*
Chris went into to simply “taste” it and came out with a double scoop.
Well maybe just to prove how much more self-control I have, I’ll hit the Hawthorne B&J’s tomorrow for a SINGLE scoop.
*so virtuous*
(I’m pretty sure my WW app would burn up if I entered the calories)
Enjoy every lick!
I love these cookies! You amaze me, girl.
Ok these are on my list – they look incredible!!!
I am seriously craving ice cream this week, but now these cookies sound like a good idea too!
)
They will definitely be made this weekend, and I am sure we will love it as both me and my son love carob chips, and chocolate chips too of course!
Your anytime cookies is our absolute favorite cookies of all times, I will let you know how popular this ones will be hehe!
Ana
You could put these cookies on top of ice cream…you know, if you felt so inclined.
Now that is the best idea of all!!!!
Ana
These look perfect! I love that the sweetness comes from the natural ingredients. Most of the time fruit is the sweetest thing I eat, so I think these would be a great alternative or addition to my fruit snacks!
Oh thank you! I’ve been needing something just like this–both the cookies and the laugh!
The husband adores carob and cookies… methinks I’ll be making these this weekend.
Oaties! Omg, the memories! I used to make them all the time – and it’s been about…3 years?! I think I’m overdue. Thanks for the reminder and for this new inspiration. I love oats in cookies. I actually think that when an oatmeal cookie is done right, it’s better than just about any other kind of cookie out there! They look awesome.
I totally, totally agree. Hope you share something oatmeal cookie related soon!
LOL – Tuesday, ha! And what I made I made, ironically, is so circa 2009 and reminds me of…oaties! Except they’re no-bake. Even more 2009 when I swear I didn’t turn on my oven for like..a year
Sugarfree cookies that taste good? I’m in! These sound great!
Yum! Can’t wait to try this weekend!
I brought a batch of your Almond Joy bars to my new job the other day for a lunch we were having. It was the only homemade item there. Seriously. More people to convert to healthy baking!
Good for you for baking for your new co-workers. I’m sure it made a great impression!
We just made these changing two things. First no carob, so I used Enjoy Life choc chips. Second we cannot do flax so I used chia. Things didn’t stick together at all. Once it cools I may just call it a granola. No stress, but for others, don’t use flax!
I think you mean don’t do chia.Thanks for the tip! It is tasty granola, though, right?
Yes… Don’t use chia! I can’t eat oats, the kids can, so I haven’t tasted it. Just knowing the ingredients though, it probably tastes fabulous!
No sugar + carob? Sign me up!
I knew you’d approve.
ohhhhh! just my kind!
I think I’m late to the carob party. What exactly is carob? I’m curious. (I realize I could just google it….) Thanks!
I’m pretty sure I can eat every single one of these myself with coconut as one of the main ingredients — however it’s pretty funny how often things are devoured by a supposed coconut hater when he isn’t aware of the ingredients! Maybe I’ll just tape the recipe to MY container of cookies LOL! These look fantastic!!
You could even add a little coconut extract for good measure, if you wanted!
Back with a question…I made these this afternoon and couldn’t get the dough to stick. Any advice? Because it’s super yummy unsticky dough and I can’t wait to make it into cookies! Thank you!
And I used flax…
How long did you chill it for? My best advice is to chill it until it’s super cold and use a scoop to pack the balls very tightly. If you don’t have a scoop, maybe a measuring tablespoon or 1/4 cup?
You must have known I just quit chocolate to see if it helps my migraines!
Also, I’ve done P90X so you totally could. Of course I modified it, cause regular is too hard core
I just don’t have that kind of time for the workouts. 90 minutes of yoga? Really?!
Not just yoga, the worst yoga workout ever! I skip it EVERY TIME.
I NEED to make these cookies. I’ve been eating regular chocolate chip cookies (well, they’re kind of “healthy” — I substituted pumpkin for butter) as snacks lately when I’m in a hurry… and I won’t even tell you know many I ate today!
It’ll be our secret.
Do you think coconut oil/butter could be subbed for the Earth Balance? These look awesome!
I honestly don’t know if they would “clump” together as well, but you could try!
Gigi is an excellent salesgirl. I’ve never had carob chips but just added them to my shopping list because Gigi thinks they’re yummy, lol! Hurry and put up a Gigi-approved products page and watch the millions roll in!
Ha ha. Everything would be pink.
Love this recipe! What an amazing child..I pray to have a child that loves healthy foods
Love and Shine CourtStar
YES! A true sugarless cookie. THANK YOU soooooo much, as we need these at our house. Trying to send sugar packing out of our house, its been hard. But these amazing bites of sweetness are such a great way to rid sugar cravings. My hubby and son wont leave them alone. What a great treat, and just the right size to boot. Again, thank you !
Excellent! Glad to help in the battle, Jaan.
Oooo I’m excited about this one!!
These look great. I will be trying these!
those sound AMAZING!!!!
yum! So glad to see these are gluten and sugar free! Maybe they aren’t meant for kids but mine would definitely love them
These look wonderful, like a fun treat to bake for family or whenever.
I just made these and I can’t stop eating the dough long enough to let them chill before baking. SO GOOD.
That’s great! Thanks Teri <3
Update: They just came out of the oven and I distracted myself enough to let them cool for 10 minutes. They are seriously fantastic. I can’t believe how sweet they taste without any added sweeteners! These are gonna be on the recipe list every week. Thanks for this recipe Sarah!
My pleasure! It’s pretty cool to have a cookie/snack/breakfast/whatever without any sugar!
I just joined a new gym and started working with a personal trainer (shoot meeeeeee)…I think I need these…….
Ooooh, I wanna make this for next week. They will be so great to bring to university.
I’m definitely going to have to make these!
I’m going to make these this week! Any recommendations on a good brand of carob chips?
Hope you are having a super duper fantastical Monday
I love the Sunspire! Good luck and happy Monday to you too!
THANK YOU!!
Can I just leave out the coconut? Or do I have to sub something else? I’m excited about the carob!
You’ll need another dry ingredient–maybe just more oats? Or even oat flour or almond flour would work great.
Thanks! I will try oat flour. I so appreciate your help and your creativity!
I’d love to hear how they turn out if you try it! Thanks!
i have to talk to myself OUT LOUD and say things like, “you’ve already had 6, close the refrigerator door!” these are unbelievable! i shaped some into granola bars to grab in the morning, my next batch will have some sprouted pumpkin and sunflower seeds in them! Thank you for sharing! Your site is so fun and i appreciate your attention to things that truly matter in life!
But they are so healthy–eat away! Thank you for the sweet comment and for reading, Gail.
I loved the taste of these cookies but 1/2 of them crumbled and looked more like granola ..not that my grandkids minded. They ate all the little crumbs up..any suggestion what I
could have done wrong..looked threw the reviews and saw no one else having this issue.
Thanks
I would just make sure you chill them for a good while next time and that you pack the balls really tightly! Hope that helps!
you can press the dough firmly into a square pan, too, and cut bars after the dough is sufficiently chilled…packing the dough tightly and chilling well IS the answer! i don’t know if your grandkids would go for bits of dried fruit in them but that might keep them together a bit better, too! mine were crumbly the first go-round, but my mind, body, soul and stomach didn’t care in the least!
These cookies look so good. I’m the weirdo that hates putting sugar in things (even baked goods) and I’m so glad to finally find a cookie recipe with no sugar, not even stevia!
I used an egg and butter and cooled the dough for about an hour and my “cookies” wouldn’t stay together. It’s still very yummy granola but definitely not cookies.
I had the same problem…I used regular ingredients, chilled and packed, but no dice. Yep, definitely not cookies, but delicious yogurt topping.
My 9 yo daughter LOVED these. She kept eating them and told me “they are delicious and you have to make them again”! I used regular mini chocolate chips and they were really surprisingly tasty!
That is awesome, Ali! I am so glad.
Soo, these have been on my “to make” list for a while and I finally acquired all the ingredients.
I didn’t have (make) time to wait for the dough to chill for 30 minutes so I made granola out of it instead by spreading it on a cookie sheet and baking it. OMG! This makes the best granola! Thank you Mama Pea.
You’re welcome!
Hi,
I was looking for just this: A tasty, not-sugar-loaded, healthier cookie recipe. I have baked it today. It is very delicous. I didn’t have carob, so I replaced it with raisin and I had to use a small amount of honey, instead of maple syrup. It is delicious. Next time, I will get try with carob. I do have one question, though. Even after letting the dough sit in the fridge for about 40 minutes, it was still hard to form the cookies. And, after they were baked, they crumbled into small pieces. Don’t get me wrong, there are no crumbs left! We ate them all!
But I just wanted to ask if you had the same problem.
All in all, thank you for a great recipe.