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).