Straight from the kitchen at Travaasa Austin, these delicious gluten free cookies feature Goji berries that are high in antioxidants and hemp seeds rich in Omega 3. The grated carrots give this cookie structure even though there is minimal amount of flour and no gluten content.  This recipe is versatile enough to use other flours such as quinoa or chickpea, or you can use whole wheat pastry flour if gluten is not an issue. Toasting or roasting both the pecans and oats will provide a lot more flavor.

Carrot Goji Cookies
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  1. 1/4 cup toasted oats
  2. 1/4 teaspoon aluminum free baking powder
  3. 1/4 teaspoon salt
  4. 1/8 teaspoon freshly ground nutmeg
  5. 1/4 teaspoon cinnamon
  6. 1 tablespoon Goji berries
  7. 1 tablespoon crystallized ginger
  8. 1/2 cup toasted pecan pieces
  9. 1 tablespoon hemp or sesame seeds
  10. 3 tablespoon rice flour
  11. 3 tablespoon sorghum flour
  12. 1 tablespoon flax meal
  13. 2 tablespoons filtered water
  14. 1/2 cup finely grated carrots
  15. 1/4 cup melted coconut oil
  16. 3 tablespoon maple syrup
  17. 1 teaspoon vanilla
  1. Combine the following dry ingredients: toasted oats, baking powder, salt, ground nutmeg, cinnamon, Goji berries, crystallized ginger, pecan pieces, hemp/sesame seeds, rice flour and sorghum flour.
  2. For the wet ingredients, combine the flax meal mixed with two tablespoons filtered water. Let this mixture stand for a couple of minutes. After a few minutes, add the remaining wet ingredients: finely grated carrots, melted coconut oil, maple syrup and vanilla.
  3. The dough can easily be mixed by hand in a stainless steel bowl. Once your ingredients are incorporated, chill them for 30 minutes then shape them in small spheres and place them on a baking sheet. Press them gently so they are about one inch in diameter. Bake at 350 degrees for 12 minutes and let them cool completely before serving.
Recipe provided courtesy of
  1. Chef Marko Ellinger
  2. Culinary Education Specialist
  3. Travaasa Experiential Resorts
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