Lemon Carrot Cookies
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.
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.