Carrot Cake Cookies

POMPOM CARROT

CAKE COOKIES

INGREDIENTS

Cookies:

1 cup PomPom Paddock Flour

1 cup quinoa flakes

1 cup grated carrot

1 egg, whisked

¾ cup sultanas

¼ cup coconut sugar

½ cup coconut oil, melted and cooled

1 ½ teaspoon vanilla bean extract

1 tablespoon water

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

½ teaspoon salt


Cookie Glaze:

½ cup icing sugar

1 ½ teaspoons milk of choice

RECIPE BY

Create Cook Share

@createcookshare

INSTRUCTIONS

Line baking tray with baking paper and preheat oven 180C fan forced.

Soak sultanas in hot water for 5 minutes, drain and set aside.

In a bowl add the flour, baking powder, cinnamon, nutmeg, ginger, salt and quinoa flakes. Combine well.

In a separate bowl add the coconut oil, coconut sugar, vanilla bean and egg.

Combine well. Fold the flour mixture, carrot and sultanas into the egg mixture. Combine well.

Using a small ice cream scoop or spoon, drop a scoop onto the baking tray and using a fork gently flatten. Repeat with remaining mixture.

Bake for 10 minutes then turn the tray around in the oven and bake a further 5 minutes. Cool on wire rack.

In the meantime, combine the icing sugar and milk. Once cookies have cooled down, drizzle over the top. Allow to set before serving.

Store in fridge for up to 10 days.

POMPOM PADDOCK

CAULIFLOWER FLOUR MIX

At PomPom Paddock we unleash your culinary

creativity through simple and super nutritious, plantbased products.

We’re so excited to launch our signature cauliflower

flour – a bespoke blend of gluten and wheat free

produce, freshly picked and perfected to create the

ultimate wholesome, cup for cup flour replacement.

Share the love with your family and friends to

experience guilt-free giddy gratification from your

cupcakes, muffins, pizzas and other delights and use

as an extra serve of vegetables in your children’s

sweet & savoury creations,

They’ll thank you for it … one day!

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