I haven’t baked cookies in a while, but after my gorgeous yoga class this morning, I felt inspired! I always try to bake with food that needs to be used up, and today that was carrot. My first intention was to just bake carrot and oat cookies, but couldn’t resist throwing in some chocolate chips…
100g grated carrot
90g buckwheat flour (you can use rice flour)
90g sugar (or xylitol)
50g cold butter, diced (vegan butter will work fine)
30g maple syrup
30g tapioca flour
1 tsp baking powder
1/4 tsp psyllium husk (you can replace this with xanthan but psyllium is actually good for your bowels so I prefer using it when I can)
Pinch of salt
1-2 tbs milk of any kind
50g choc chips (optional – I used 80% cocoa)
Pre-heat the oven to 180C.
Put all the ingredients apart from milk and chocolate chips together in a bowl.
Rub the butter through the rest of the ingredients with your fingers until you have a sticky dough.
If everything doesn’t stick enough, add 1 to 2 tbsp milk.
Then add the choc chips so they’re well divided among the dough.
Turn the dough into a sticky mass and take little chunks out one by one to make the cookies.
Roll the chunks of dough into little balls and flatten them on a baking plate with sheet.
Once all the cookies are shaped, bake for 15 minutes.
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