(Wheat-Free) Carob Crunchers

A little Carob love for our wheat sensitive doggys.

Ingredients:

  • 1 cup Rice Flour
  • 1/2 cup Carob Powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Water

Directions:

  • Preheat oven to 350 degrees fahrenheit.
  • Mix all ingredients in a large bowl and knead until dough is formed and smooth, you may need to add a little more water as the dough tends to be on the dry side.
  • Roll roll onto a heavily floured surface 1/4 inch thick and cut with  small cookie cutter of your choice. Place on ungreased cookie sheet and bake for 10 to 15 minutes or the cookies start to crackle.
  • Cool and refrigerate.

Made 35 to 40 hearts.

Tips:

Make sure you knead the dough very well, it may take some work to get the dough to come together.

The smaller the cookie cutter the better as the dough is very crumbly. To make it easy on yourself it might be better to just cut it into squares with a pizza cutter (since your not trying to use your little heart cookie cutter because it’ll look soooo cute in the pictures, you know, just as an example …)

I didn’t mind the white flour on the finished cookies, but if you do, dust your work surface with carob powder instead.