by Toya

Created on: July 01, 2007

Carob - chocolate substitute
Low fat spread or margarine
Honey or fruit sugar
Flour - Brown rice flour
Almond milk
(optional - sultanas)

4 cups of brown flour
2 tablespoons honey or 1/2 cup fruit sugar
1-2 cups of almond milk
1 bar of carob chocolate (chopped into very small pea size pieces)
2 tablespoons of low fat spread or margarine

Add the flour and fruit sugar to a medium mixing bowl. Get pieces of the margarine (or low fat spread) and mix together until all the flour and margarine are mixed well.

Make a hole in the center of the mixture
Start adding the almond milk bit by bit. You want to make a smooth mixture like a paste but not too runny.
If you're using honey add the honey after you've added the milk and mix round again to a smooth paste
Add the carob pieces
You can also add a handful of sultanas if you want to add to the cookies

Get a baking tray and pre heat the oven to 150 degrees or on medium heat. Grease the tray using a paper towel and the spread or margarine not too much just enough to grease the tray.
Using a soup spoon (but a tablespoon will do) make small ice cream scoop sizes of the mixture and add them to the tray. You should be able to make 8-12 scoop sized cookies.
Cook in the oven for 20 minutes checking the cookies from time to time. After 20 minutes reduce the heat to 120 degrees or low heat and cook for another 10 minutes. The cookies may cook faster than this so keep checking depending on how powerful the heat is or what type of oven you have
Take out of the oven and leave to stand until cold. Store in a container at room temperature.

Extra Tip
Sprinkle with some fruit sugar to finish if you want.

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