Carob Molasses & Walnut Spiced Cookies

Name: Carob Molasses & Walnut Spiced Cookies
Total time: 25 min
Yield: 6 people
Ingredients: 0.5 cup Carob Molasses; 0.5 cup Tahini; 0.25 cup Light Brown Sugar; 1 count Egg; 1.75 cup All-Purpose Flour; 1 tsp Baking Soda; 1 tsp Ground Cinnamon; 0.25 tsp Salt; 0.5 cup Walnuts

VegetarianUnder 30 MinsBakingDessert • SnackLebanese/Arabic

Easy

25min

310kcal

6people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Deeply flavorful, chewy cookies made with earthy carob molasses, nutty tahini, and crunchy walnuts.

If you are looking for a unique bake, these Carob Molasses & Walnut Spiced Cookies are the perfect introduction to the world of carob-based desserts. Carob Molasses, also known as Kharoub, is a traditional Mediterranean staple made from carob pods. It has a flavor profile that sits somewhere between dark cocoa, dates, and toasted caramel. In this Carob Molasses & Walnut Spiced Cookies recipe, the molasses acts as a natural sweetener that lends a beautiful dark hue and a chewy, almost fudge-like interior to the bake. Unlike white sugar, carob molasses brings a deep complexity that is enhanced here by the inclusion of tahini, which adds a nutty creaminess without making the cookies greasy. One of the best things about working with Carob Molasses is its nutritional profile; it is rich in calcium and minerals, making these cookies feel like a more wholesome indulgence. The addition of cinnamon and toasted walnuts provides a warm, autumnal spice and a necessary crunch that breaks up the soft texture. These cookies are particularly wonderful because they are not overly sweet. They pair beautifully with a cup of black tea or a strong espresso. When baking, make sure to look for the slight crackle on top—that is the sign of a perfect Carob Molasses & Walnut Spiced Cookie. Because carob is naturally high in sugar, these will brown quickly, so keeping an eye on the timer is key to maintaining that soft, chewy center everyone loves.

Ingredients

120 ml Carob Molasses (1/2 cup)
120 ml Tahini (1/2 cup)
50 g Light Brown Sugar (1/4 cup)
1 count Egg
210 g All-Purpose Flour
1 tsp Baking Soda
1 tsp Ground Cinnamon
0.25 tsp Salt
60 g Walnuts (about 1/2 cup chopped)

Instructions

1
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
2
In a large bowl, whisk together the tahini, carob molasses, light brown sugar, and the egg until the mixture is smooth and well combined.
3
In a separate bowl, sift the all-purpose flour, baking soda, ground cinnamon, and salt.
4
Gradually add the dry ingredients into the wet carob molasses mixture, stirring with a spoon until a soft dough forms.
5
Fold in the chopped walnuts until evenly distributed.
6
Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the baking sheet, leaving about 5cm (2 inches) of space between each.
7
Gently press down on each ball with your palm to flatten it slightly.
8
Bake for 10–12 minutes. The cookies will still feel soft to the touch but will firm up as they cool.
9
Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.

Chef's Tips

•Do not overbake! These cookies should remain soft and chewy; if they get too hard, they lose the delicate carob flavor.
•For a deeper flavor, toast the walnuts in a dry pan for 3 minutes before adding them to the dough.
•If you want a vegan version, you can replace the egg with a flax egg (1 tbsp ground flaxseeds mixed with 3 tbsp water).

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