Mexican Hot Chocolate Snickerdoodles

1st time around (Nov 10), I baked these delicious Mexican Chocolate Snickerdoodles (I got to this recipe courtesy of MadCapCupcake) with slight variations: I used brown sugar (piloncillo) instead of refined, and doubled the amount of cayenne.

2nd time (July 11): I tried to make them diabetic-friendly and oh wow, did I mess it up. The carob gives them quite a harsh flavor and color, the lack of sugar means they won't spread. I might try fixing them with a dollop of icing, but that would defeat the purpose of making them fit for diabetics. So, tiny and bizarre they'll stay!