Amaranth Carrot Cookies (Low Fodmap, Grain Free, Gluten Free, Egg Free, Dairy Free)

This recipe was adapted from a recipe I got from a packet or amaranth flour, I made these tonight as treats for the kids lunch boxes, the kids were really impressed with these and my 2 carrot hating children (my older 2 – 11 and almost 13) now dont mind eating carrots!!  Surprising what a few healthy carrot cakes can do to show the kids how carrots can be used even in cakes!  They always cringe at the thought of carrot cake, finally I got them to try my home made carrot and zucchini  bread and they absolutely loved it!!  These are so simple to make and really are nice,  just a few tweaks to make them more healthier and low fodmap suitable.

Amaranth Carrot Cookies

makes 12 large cookies (or 24 smaller cookies)

2 cups amaranth flour

2/3 cups arrowroot flour/tapioca flour

6 Tbsp Coconut oil (or dairy free spread or butter if you dont have coconut oil)

1/3 cup rice malt syrup (you can use maple syrup or sugar if low fodmap or use honey if not following a low fodmap recipe but rice malt syrup is lower in sugar)

3/4 cup water

2/3 cup grated carrot

1 tsp baking soda

1/2 tsp sea salt

1 tsp cinnamon

1 tsp ginger

2 tsp vanilla essence

optional extras 1/2 cup raisons and or 1/2 cup fave crushed nut

Preheat oven to 180 degrees.  Line 2 baking trays with grease proof paper. In a bowl combine dry ingredients and mix well to combine.  In a seperate bowl combine wet ingredients.  Mix dry ingredients with the wet until combined. Scoop dessert spoonful into your hand and roll into balls and flatten with a fork.  Or for smaller balls use heaped teaspoonfuls.  Or just use a spoon to plop them on the tray.    Place in the oven for about 18 minutes.


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