Carob Mocha Crinkles


  • 1/2 c. organic brown sugar, firmly packed
  • 1/2 c. Turbinado sugar
  • 1/2 Earth Balance soy margarine
  • 1/4 Tofutti sour cream
  • 2 Tsp. ground flaxseed
  • 2 Tbsp. hot water
  • 1 tsp. vanilla
  • 1-1/2 c. gluten free all purpose flour or white wheat flour
  • 1/4 c. carob powder
  • 2 tsp. Roma or other coffee substitute
  • 1/2 tsp. salt
  • 1/2 c. organic powdered sugar


  1. Cream margarine and Turbinado sugar together with hand mixer.
  2. Stir flaxseed and water together and add. Add vanilla and Tofutti sour cream.
  3. Combine flour, Roma, carob, and salt and add to liquid ingredients a little at a time. Mix well.
  4. Drop by spoonfuls into powdered sugar, roll and place on a parchment-lined baking sheet. Bake at 350 degrees F for 12 – 15 minutes.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.