Sugar Free Carob Oatmeal Clusters

Just last year I was introduced to the wonderful world of carob covered almonds-yummy.  So I saw this recipe in my recipe book and thought I should try it.  Doesn't every stereotypical housewife dream of a great cookie recipe that is actually relatively healthy and tastes good?  Carob is naturally sweet and a banana was the sweetener for this cookie.  When I made the dough it just looked like a glob of batter-not cookie-like at all.  It smelled awful (this is a totally biased opinion because I hate the smell of mushy bananas and generally don't like banana bread or other banana baked goods). 

They smelled good out of the oven, but all I tasted was banana-bleah.  I waited to see how the cookies would taste after a few hours; still too banana-y.  At this point I thought I would scrap the recipe and condemn it to go the way of all the earth.  I put them in a bag and there happened a miracle overnight!  The banana taste was gone!  Amazing!  I don't know what happened but it is totally gone and the cookie is actually pretty good.  It is very mild but still tasty, especially if you like carob.  Just remember that carob is full of fiber and you know what that means: don't eat too many of these guys.  Carob also makes the cookie look a lot darker than cocoa powder does.  It actually looks like dark chocolate, but it's not.  If you don't know what carob tastes like, go find some and try some and see if you like it.