Banana Carrot Cookies

Sometimes, I really want a cookie as a treat, but I think most gluten free cookies currently on the market are pretty terrible (in taste and ingredients) and overpriced. Making cookies is awesome. It involves relatively little amount of work and not a whole lot of time in the oven, which means you can get your hands on a little treat pretty quick. Whats not to love?!

These little bites are not overly sweet, just a little bit crumbly and super easy to make. 


Banana Carrot Cookies

Makes 15-16 cookies  |  Time: 20-25 minutes 

Ingredients

  • 1 cup buckwheat flakes
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 3 tbsp tahini
  • 1 tbsp coconut oil, melted
  • 1 egg, beaten
  • 1/4 cup raisins
  • 1 small, very ripe banana, mashed 
  • 1 small carrot 
  • 1/8 tsp all spice
  • 1/4 tsp cinnamon
  • Pinch of salt 

Instructions

  1. Pre heat the oven to 350 and line a baking tray with parchment paper 
  2. Mix the buckwheat flakes with almond flour, all spice, cinnamon baking powder and salt 
  3. Grate the carrot using the small setting (you should have ~1/3 cup) and place in a separate bowl with the mashed banana, egg, coconut oil and tahini
  4. Add the dry ingredients to the wet and mix. Fold in the raisins 
  5. Using a cookie scoop, shape the dough into balls and place on the baking tray. I left the cookies rounded instead of flattening them.
  6. Bake at 350 for 12-13 minutes, until the cookies are lightly browned 
  7. Place on a cooking rack and let cool for a few minutes before eating or storing

If you can't find buckwheat flakes, I would assume using rolled outs will work well. Unfortunately, I can't tolerate oats so I can't test that out for you... If you try that let me know! Quinoa flakes will likely work too, but I find them a bit too bitter for my taste. 

If you don't have tahini, use almond butter or more coconut oil (so you have 4 tbsp vs 1)