The original recipe came from Cooking Light, April 2016. After many versions, this became Greg’s favorite.

1 cup packed dark brown sugar

6 tablespoons vegetable oil

6 tablespoons softened butter

1/3 cup molasses

1 teaspoon vanilla

1 large egg

2 cups rice brown flour

1 teaspoon baking soda

1 cup carob chips

Preheat over to 375 degrees.

Beat brown sugar, butter, and oil with electric mixer at medium speed until well blended. Add molasses, vanilla, and egg; beat until well combined.

Add brown rice flour and baking soda to mixture and beat at low speed until just combined. Add carob chips and beat until combined.

Spoon dough with rounded spoonfuls onto prepared (I use Pam spray) cookie sheets. Bake at 375 degrees for about 13 minutes until barely browned around the edges.

Cool on pan for 3 minutes, place on wire rack to cool.