Preheat oven 350 degrees F. Line baking sheet with parchment
paper and set aside. Set aside.
Prepare flax egg by mixing together ground flax seeds with
water in a small bowl and set aside for 5 minutes.
In a large bowl, combine gluten-free flour, almond flour, coconut
sugar, baking powder, salt. In a medium bowl, mix coconut oil,
almond milk, vanilla and flax egg.
Mix wet ingredients with dry ingredients until fully combined,
fold in carob chips.
Scoop out about 2 tablespoons of dough onto the cookie sheet
and press to flatten with a fork. Bake for about 15 minutes or
edges are brown . Remove baking sheet from oven and allow to
sit for 5 minutes to firm up then transfer to a cooling rack to
completely cool and firm up more.