In a medium sized mixing bowl combine all the dry ingredients and stir until blended.

Make a well in the middle of the dry ingredients; add the rest of the ingredients and stir until mixed.

Spray a mini sized muffin pan with vegetable oil spray and divide the dough into the 12 mini muffin cups.

Bake at 350 degrees for about 10 – 15 minutes. They will be light golden brown when they are done.
While the cookie cups are baking, pour the pure maple syrup into a small saucepan and bring to a slow boil.

When the maple syrup is white and frothy-looking add the carob chips, stirring quickly to make a thin carob glaze.

When the cookies are done baking, take the treats out and put them on a plate. Drizzle the tops with the hot carob and be sure to work quickly because the carob mixture will harden as it cools.

It may seem like a lot of glaze but use it all up to cover tops of cookie cups. You can also garnish the tops with either pecan halves, walnut halves, or coconut.