Healthy Carrot and Ginger Cookies

 I love the spiciness of the cookies, and for those of you who love a soft eating cookie, this is for you.

Makes about 12

what you need

1 cup gluten free flour

1/2 cup rolled oats

1 teaspoon baking powder

1/4 teaspoon himalayan sea salt

2 teaspoons ground cinnamon

2 tablespoons of almond butter or any nut butter you prefer

1/2 cup of pecans, roughly chopped

1 large carrot, finely grated

3 tablespoons coconut oil

4 tablespoons coconut sugar

1/2 teaspoon pure vanilla powder

1 tablespoon freshly grated ginger

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what to do

Preheat the oven to 180C.

To make the cookies mix together the flour, oats, pecans, coconut sugar, vanilla powder, baking powder, salt and cinnamon.

Then grate the carrots and ginger using the finest grate (I use a Microplane to do this). In a small saucepan, melt the coconut oil until it’s fully liquid, then add the nut butter, carrot and grated ginger. Stir well to combine.

Now add the wet ingredients to the dry and mix well. The dough will be quite sticky but that how it’s meant to be. Using two spoons or an ice cream scoop, scoop about 12-14 cookies onto a lined baking sheet about an inch apart. Bake for 15 minutes until golden brown and allow to cool on baking sheet before storing in an airtight cookie jar. 

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