Recipe By B. Maitreya
Published Nov 19th
Prep 20m Cook 7m Additional - Ready In 27m
Servings 30 servings Calories 130.2

A rich-tasting natural alternative to the usual peanut-butter chocolate chip cookie, this recipe calls for natural sweeteners and whole grains in place of refined white flour and white sugar. You’ll find these ingredients in the natural food aisle of large grocery stores or your local health food store, and buy organic wherever possible. YOU are worth the effort to collect these ingredients and try this cookie! Substitute cashews or peanuts for almonds, if desired.

Recipe Ingredients

  • 1 cup regular rolled oats
  • ⅓ cup almonds
  • ¼ cup vegetable oil
  • ½ cup butter, room temperature
  • ¼ cup molasses
  • ¼ cup turbinado sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 ¼ cups whole wheat flour
  • ¼ cup unsweetened dried coconut
  • 1 cup unsweetened carob chips

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  2. 2 Place oats into the bowl of a food processor. Process until finely chopped. Pour ground oats back into measuring cup, and add more oats to make a full cup. Set aside.
  3. 3 Place almonds and vegetable oil into the bowl of a food processor. Process until smooth and paste-like. Scrape almond mixture into a mixing bowl. Add the butter, molasses, turbinado sugar, and egg to the mixing bowl with the nut mixture; beat ingredients together until well blended. Stir in baking soda, oats, whole wheat flour, coconut, and carob chips, and blend thoroughly. Drop by teaspoonfuls 2 inches apart on prepared baking sheets.
  4. 4 Bake in preheated oven until tops set and look dry, about 7 minutes. Remove from oven and transfer to racks to cool.

Nutrition Facts

  • Calories 130.2
  • Carbohydrate 12.7 g
  • Cholesterol 14.3 mg
  • Fat 8 g
  • Fiber 1.3 g
  • Protein 2.5 g
  • Saturated Fat 4 g
  • Sodium 92.7 mg
  • Sugar 5.2 g


  1. Very good flavor but too crumbly. They didn't seem dry but just wouldn't stay together. The only thing I changed was the carob chips. I used 1/2 cup choc chips and 1/2 cup dried cherries.
  2. Yummy!! I made these all vegan by substituting veggie oil for the butter and arrow root for the egg. I also used pre-made almond butter and all honey- no sugar. Soo good!
  3. Great recipe used a bit of natural peanut butter instead of the almonds only used 1/2 butter and now oil. Also used rice flour and oat flour instead of wheat flour. Didn't use sugar just some agave nectar (1/4 cup.) They turned out awesome!
  4. Reviewed on Wednesday May 20 2009 by iLoveMaitreya I've made these cookies a couple of times now and really appreciate the tip for trying different nuts for the nut-butter portion. I tried using sucanat with this recipe instead of turbinado and poured in a little honey for good measure. I thought it was interesting all - Read more ...
  5. I used blackstrap molasses and it made a really nice molasses flavor - DH thought it overpowered the carob though. I didn't have coconut so made without and I used honey instead of sugar. Next time I think I'll add some vanilla because every drop cookie should have it and use all honey instead of - Read more ...
  6. I really didn't like these. I love carob and molasses but these cookies did not live up to my expectation. My boyfriend (who eats anything) didn't like them at all so I know that it wasn't just me. I followed the recipe exactly except I substituted honey for the sugar. Maybe that was the problem? - Read more ...
  7. My whole family loved these. The only thing I did was sweeten it more to our taste (unforturnately I did not keep track of this). My husband commented that they tasted similar to brownies. Next time I will add half a cup of chopped nuts when I add the carob chips. Great healthy cookies! Thank - Read more ...
  8. I've made this a couple of times and also tried using all honey 3 packets of stevia and walnuts instead of almonds. Prefer 1-1/2 cups of carob chips. This is a great cookie!
  9. Instead of the sugar I used honey and so had to add extra flour to make up for the moisture the the honey adds. I also used walnuts instead of almonds though I imagine that most any nut would work depending on taste. I also left out the coconut. I would like them to be - Read more ...