Vegan Chocolate Carob Farina Nut Cookies

Total Time
10 mins
15 mins

Scrumptious cookies that marry traditional chocolate chip, Greek Fenekias and middle eastern Mammouls. The whole wheat flour is a nice alternative to all-purpose and the farina adds lots of iron! *This recipe was adapted from Chocolate Chip Oatmeal Nut Cookies by at

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  1. Preheat oven to 425 degrees F. Oil a large baking sheet; set aside.
  2. Mix first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).
  3. Roll a teaspoonful of batter, flatten into disk, and place onto prepared baking sheet. Bake for about 5 minutes, or until sides just began to turn golden brown.
  4. Remove sheet from oven, and cool for 10 minutes before transferring cookies to a plate or wire rack.
Most Helpful

5 5

These cookies are amazing, I did change the recipe somewhat as I am not Vegan and have no idea what carob chips are. The first time I made these I simply doubled the chocolate chips and used regular milk, they were really good but they were too hard for my liking. The next time I made them I used brown sugar and they came out a little softer, next I'm going to try precooking the farina before adding it to the mixture, this should make them nice and soft.

4 5

I'm usually very unsuccessful with Vegan cookies, but these came out great. Crunchy and a really fun texture with the farina. Great recipe!

4 5

These were really good. I used quick oats instead of farina and left out the vanilla since I used vanilla soy milk. I think these would be amazing if almond butter was used in place of peanut butter. I got about a dozen cookies out of this recipe.