1/2 cup margarine
1 cup granulated sugar
1/4 cup golden syrup/corn syrup
1 teaspoon vanilla essence
3/4 cup plain/all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup soy milk
1 cup old-fashioned rolled oats
1 cup blanched almonds
2 cups grated chocolate bar
whipped cream for garnish
Preheat the oven to 160°C/325°F/Gas mark 3.
Cream the margarine and sugar. Mix in the syrup and vanilla. Sift in the flour, salt and baking powder, alternating with soy milk. Beat until smooth. Add the rolled oats and almonds.
Drop by teaspoonfuls onto a lightly-greased cookie sheet, 3 inches apart.
Bake until the edges (12 minutes), are well browned. Let cool. Remove from pan to racks to cool completely.
In a small saucepan melt the carob and spread on the bottoms of the cookies, or dip half of each cookie. Place cookies on waxed paper.