These cookies are delicious, moist and tender, with that warm cinnamon flavor. When I make them again, I’m going to chop up the grated carrot that I buy at the store. The pieces inside the cookies were cooked but the ones on the outside still had a little bite to them. And I felt they were a little sweet for my taste so I’m going to eliminate the agave next time but my daughter-in-law will think they’re just right – the sweeter the better. Very quick and easy to mix together, no mixer needed, just a spoon and two medium size bowls. Makes 14 cookies.
Prepare a cookie sheet(s) by covering with parchment paper. In a medium bowl, combine:
2 tablespoons ground flax
1/3 cup aquafaba
Stir to mix thoroughly and then let sit for at least 5 minutes. While the flax gel is forming, in another medium bowl mix:
1/4 cup white rice flour
1/4 cup brown rice flour
2 tablespoons tapioca flour (or starch)
2 tablespoon sorghum flour
1 teaspoon xanthan gum
1 cup quick cooking gluten-free oatmeal
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
Mix thoroughly. Whisk into the flax gel:
2 tablespoons avocado oil
1 teaspoon vanilla extract
1/4 cup maple syrup (or 1/3 if you prefer not to use the agave)
2 tablespoons agave or coconut nectar
2 tablespoons non-dairy milk
Pour the wet ingredients into the dry (or vice versa doesn’t matter which way). Stir to combine but don’t overmix. Stir in:
3/4 cup grated carrots
Cover with plastic wrap making sure the plastic wrap sits directly on the cookie dough. Let sit in the refrigerator for at least 30 minutes.
Preheat oven to 325 degrees. Drop the cookie dough by 2 tablespoon scoops. I used wet hands to shape the dough into flattened disks. The dough doesn’t rise much or spread so it needs to be flattened before baking. Wetting hands keeps the dough from sticking. Bake for 15-20 minutes or until firm to the touch. These cookies won’t brown much. Cool on the baking sheet. Store in an airtight container on the countertop.