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Lemon Carrot Cookies

June 4, 2017

These cookies are easy to make and a much healthier treat than store bougth ones - of course.

They are vegan, gluten free and refined sugar free.




60g Xylitol

110g Rice Flour

100g Potato Flour

50g Polenta Flour (Coarse Corn Flour)

20g Almond Flour

1/4 tsp grounded Vanilla (you also can use 1/4 tsp Vanilla Extract oder 1/3 of a fresch Vanilla Bean)

1 tsp Carob Bean Gum Flour/ Locust Bean Gum Flour (a thickening agent)*

Pinch of Salt

1 tsp Baking Soda

Zest of 1 medium Lemon

180g raw pureed Carrot

80g - 90g Coconut Fat (it is harder than coconut oil)

* you can leave this out or you can use 1/3 tsp Xanthan Gum or 1 1/2 tsp of grounded Flax Seeds, but  Locust Bean works the best


Preheat the oven to 180°C/ 355°F.

Line a baking tray with parchment-/ baking paper.

Put all dry ingredients in a bowl. Meld the Coconut Fat and pour it into the dry mixture and stirr it a few times. Add the Carrot Puree and knead until everything is well combined.

Make 10 -16 balls out of the mixture and flatten them into your preferred thickness.

Bake the cookies for 10 to 25 minutes. The baking time depends on how many cookies you made and on how thick they are... And on how dry you want them.




Marina =)





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