• Jeanine

    posted on December 8, 2010 at 8:29 am

    They are absolutely beautiful! Loving the Cookies everywhere!

    [Reply]

    Amy Reply:

    @Jeanine, Thanks, Jeanine! FYI – I’ve had so many positive responses to your e-book. You did a wonderful service for the gluten-free community. Thank you so much for including me!

    Hugs!
    Amy

    [Reply]

  • Jeanine

    posted on December 8, 2010 at 10:37 am

    That is wonderful, I’m glad to hear that people are enjoying it! I’m finding GF cookies EVERYWHERE this year! So much selection, it’s awesome! Thanks again for being a part of it, I appreciate it. :)

    [Reply]

  • Pure2raw twins

    posted on December 8, 2010 at 11:11 am

    Ah, so many cookies, so little time ; )
    Love carob and pecans, these cookies sound wonderful.

    [Reply]

  • Alisa Cooks

    posted on December 8, 2010 at 12:16 pm

    Oh my goodness, all of the delicious cookie recipes are killing me lately! I tried to make a gluten-free cookie purely with pecans (using an almond flour recipe as a model), but the pecans are too bitter on their own. I’m thinking roasting them first, or cutting in another flour like you did is a great idea!

    [Reply]

  • Kim @ Cook It Allergy Free

    posted on December 8, 2010 at 1:00 pm

    Oh WOW! Amy these sound amazing. I think I am going to make some of these to give out as gifts this year (if my family does not eat them before I get the chance). I am making a different kind of shortbread tomorrow for my second day as well. But these look fab!
    xo

    [Reply]

  • Maggie

    posted on December 8, 2010 at 8:13 pm

    Amy I love reading your posts! I feel like we’re getting free tidbits from culinary school! Lately I’ve been reading your instructions word-for-word, just soaking it all in! When everything quiets down (it will, right?) I would LOVE to make these for myself, I mean, for my family…xo

    [Reply]

    Amy Reply:

    @Maggie, Joe loves these…he’s been eating them night after night with his ice cream. The part I’m amazed at is that they still taste good. Most of the time any homebaked cookie isn’t so hot after a few days, gluten-free or not, but these are yummy. It’s gotta’ be all the butter!!

    Hugs,
    Amy

    [Reply]

  • Alta

    posted on December 9, 2010 at 6:52 am

    Amy, these make my knees weak just reading about them! Yum!

    [Reply]

  • Gluten Free Diva

    posted on December 9, 2010 at 7:55 am

    Amy – these are a WINNER!!! I can just taste them – the picture is great. And yes, sometimes you just have to let loose and enjoy a really wonderful treat once in awhile. What a great looking recipe!

    [Reply]

  • V

    posted on December 20, 2010 at 1:15 pm

    So… any chance we’ll find gluten free, sugar free AND dairy free? Oh, can’t have soy, either! :P

    My biggest problem is substituting butter.

    Could palm oil or coconut oil work in this?

    [Reply]

  • Elizabeth

    posted on May 15, 2011 at 1:44 am

    Where do you find gluten free carob chips? All the carob chips and carob candies I can find are either “grain sweetened” (inlcluding barley), or are unsweetened but manufactured on the same lines with the sweetened ones. The only ones I can find don’t list barley as an ingredient say “may contain gluten” right on the package.

    If you’ve found a brand of gluten free carob chips, please share! I would order them online if I had to! I miss carob!

    [Reply]

    Amy Reply:

    @Elizabeth, I get unsweetened carob chips in bulk at Whole Foods. I have never had any problems with them. I will post about it if I do find an on-line source.

    Hugs,
    Amy

    [Reply]

  • Elizabeth

    posted on May 15, 2011 at 12:55 pm

    Thanks. :) I would probably not trust chips from bulk. I’d be too scared that they got confused with the barley-sweetened ones.

    [Reply]

  • janice haugen

    posted on December 12, 2011 at 1:09 pm

    Amy, so glad you were able to find and adapt this recipe from my book of many years ago Fruit-Sweet & Sugar-Free. I so like what you have done with the cookies by dipping them in carob and sprinkling with some coarse sea salt–Yummy!

    [Reply]

    Amy Reply:

    @janice haugen, Like I said on your blog a few days ago, I love your book and baking style. Maybe someday I can take some classes from you….would love to learn more!

    Happy Holidays, Chef Haugen!
    Best,
    Amy

    [Reply]

  • Nancy G.

    posted on December 22, 2011 at 10:23 pm

    I found carob chips sweetened with beet sugar. The brand is Chatfields. The bag does not say it is specifically gluten free. However, it does say that they were made in a facility that processes products containing milk. I bought them in my local health food store.

    [Reply]

  • claire ashwell

    posted on January 9, 2014 at 12:45 pm

    Amy, I was able to find roasted, ground pecans and I am wondering what the quantity of ground pecans would be for the recipe. I love carob and cannot eat chocolate, wheat or corn so this recipe and the link to the other carob ones really interest me. Thanks

    [Reply]

  • Laura H.

    posted on November 30, 2014 at 6:14 am

    Hello Amy,

    I’ve been looking for recipes using carob, carob that does not have gluten or corn or cane sugar or beet sugar. I came across your web page. I see that in your recipe for carob dipped pecan shortbread cookies, it calls for carob chips. I’ve never found carob chips that do not contain malted barley and/or corn. Also, if they don’t have cane sugar in them, then they contain beet sugar or milk in the form of whey, non of which I can tolerate. I don’t understand how the carob chips are gluten free. Is there a brand of carob chips that you have found that doesn’t contain these allergens?

    Thank you for your time,

    Laura

    [Reply]

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