gluten free coconut carrot cookies

Happy Tuesday to ya'll!  Well it looks like it's going to rain again.  I'm okay with it, we need it. 

So I got my hair cut (yay)it actually styles now and doesn't lie flat against my head! I quite a bit chopped off, it was pretty dry on those ends.  I was using a citrus conditioner for a while and well, I guess it was stripping

my hair. 

There's nothing like a refreshing(fresh)juice in the morning.  Cucumber, apple, romaine and celery. 

It's time to go grocery shopping again but until that time it was pantry and refrigerator shopping.  So last night it was lentil soup!  Perfect meal actually cuz, dang it was cold out last evening.  Lots of carrots, used up the rest of my fresh spinach and tomatoes.  Wallah, a pretty and satisfying, warm the tummy soup!  

Now for some sweet treats. Gluten free coconut carrot cookies.  I had the taste for carrot cake and coconut cookies so with all the carrots I have for juicing(I buy the 10lb organic bag from Costco) I decided on adding some carrot.  Here is my recipe and just so you know you can minus the spices and carrot and these make fabulous coconut cookies. 

Gluten Free Coconut Carrot Cookies

1/2 C. Sorghum flour

1/3 C. rice flour

1/4 C. oat flour(gluten free) you can make your own by grinding as well

1/4 tsp xanthum gum

3/4 tsp baking powder

1/2 tsp cinnamon

dash of nutmeg

1/4 tsp salt

1/2 C. oats (gluten free)

1 Tbsp. Earth Balance + 3 Tbsp canola oil or (just coconut oil melted)

1/3 C. maple syrup*

1 tsp. vanilla

2 tsp rice milk or non dairy milk

1 med. carrots, peeled and grated

1 C. shredded coconut* 

1/4 C. walnuts, chopped(optional)

       Preheat oven to 375.

In a small bowl combine flours, baking powder, salt and oats. Set aside.

In a medium size bowl whisk together Earth balance, canola, maple syrup, rice milk and vanilla.  

Stir dry ingredients to the liquid ingredients until well mixed.  Next stir in the coconut,carrot & walnuts.  Stir until well combined.

Use a tablespoon to drop dough on to cookie sheet.  Bake for about 12 min.

 Makes about 18 small cookies.

*NOTE:  I used sweetened coconut(that's the only kind I had on hand) so if you aren't using sweetened coconut use a bit more maple syrup or add sugar to the cookies to sweeten up more.  

When making these without carrot I used melted coconut oil and these turned out wonderfully.