Carrot Shortbread Cookies

Prep Time:

Cook Time:

16 minutes

Serves:

Level:

About the Recipe

1 c. Coconut Oil, room temp.

¼ c. Honey

1 tsp. Vanilla Extract

1 c. Carrot, grated

½ tsp. Xanthan Gum

¼ tsp. Sea Salt

2 c. Bob’s Gluten Free 1 to 1 Baking Flour

Using a mixer

Cream Coconut Oil, Honey and Vanilla Extra together

Add grated Carrots, Xanthan Gum and Sea Salt

Use mixer to combine

Add Gluten Free Flour use spatula to mix

Finish off mixing with your hand

Using a cookie scoop, scoop 24 balls onto counter

Roll dough between the palms of your hands

Place cookie balls on a parchment papered cookie sheet

Flatten each cookie with the palm of your hand

Bake 350° oven for 16 minutes turning pan after 8 minutes

Let rest on pan 5-6 minutes then move to cooling sheet

Store in sealed container in fridge