Carob Snickerdoodles

Carob Snickerdoodles

A thin flat, tasty cookie. The cinnamon tames the carob taste.

½ cup canola oil
3/4 cup succanat
1/4 cup pure maple syrup
3 T. Soymilk
1 tsp. Vanilla extract
1 tsp. Chocolate extract



1 cup whole wheat flour
2/3 cup all purpose flour
1/3 cup carob powder
1 tsp. Baking soda
1/4 tsp. Salt
½ tsp. Cinnamon

Into a medium bowl, place the first 6 ingredients. Allow to sit a bit so that the succanat dissolves. Stir well with a wisk or fork. It should be smooth and thick.

Into a sieve or sifter, place the last 6 ingredients. Sift them into the bowl with the smooth, thick mixture! Mix together until it is a nice workable dough.

With a scoop or spoon, spoon into walnut sized balls unto a greased cookie sheet. Flatten them with your hand or spatula.

Bake at 350 for 10-13 min. (10 min. for a softer cookie; longer for a crisper cookie).

Walnut Glens

A chewy, slightly crisp cookie... these are one of my better experiments!

½ cup canola oil
3/4 cup succanat
1/4 cup pure maple syrup
3 T. Soymilk
1 tsp. Vanilla extract
1 tsp. Frontier Butterscotch flavor

1 cup whole wheat flour
2/3 cup all purpose flour
1 tsp. Baking soda
1/4 tsp. Salt
1/2 cup finely ground walnuts

Into a medium bowl, place first 6 ingredients. Allow to sit a bit so that the succanat dissolves. Stir well with a wisk or fork. It should be smooth and thick.

Into a sieve or sifter, place the flours, baking soda & salt. Sift them into the bowl with the smooth, thick mixture! Add the walnuts. Mix together until it is a nice workable dough.

With a scoop or spoon, spoon into walnut sized balls unto a greased cookie sheet. Flatten them with your hand or spatula. (You can dip a glass into turbinado sugar & use that to press them down, too.)

Bake at 350 for 10-13 min. (10 min. for a softer cookie; longer for a crisper cookie).