3/4 cup Splenda
1/4 agave
1 cup margarine, softened
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup of unsweetened carob chips
1 cup of unsweetened coconut
1 tablespoon of unsweetened cocoa powder
Directions
Heat oven to 375ºF.
Mix splenda, agave, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in coconut, cocoa powder and chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. These puff so I flattened in my hand a bit.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
MY HONEST OPINION
They weren't sweet enough for TOM (which is why I am currently cravings sweets) but they were really good for a mini ice cream sandwich!!!
I made them too big at first batch so this should make 24-36 cookies
