Organic Whole Grain Amaranth Flour, Stone Ground, Gluten Free, 4 Pack, 22 oz (1 lb 6 oz) 623 g, From Bob's Red Mill

Amaranth Carrot Cookies

This recipe is a health cookie that tastes like a carrot cake. We chose to use agave syrup rather than honey because it's not so sweet. If you use honey you may want to use less than the suggested amount.

Yields: 1 dozen medium size cookies.

6 Tbsp. Vegetable Oil
1/2 cup Agave Syrup
6 Tbsp. Water
2 cups Amaranth Flour
2/3 cup Arrowroot Starch
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp. Cinnamon
2 tsp. Vanilla
2/3 cup grated Carrot
2/3 cup Raisins

Preheat oven to 350Ā°F. Lightly grease a cookie sheet, set aside. Combine all of the wet ingredients and set aside. In a separate bowl sift flours. Combine dry ingredients and sift again. Add wet ingredients to dry ingredients and mix well. Add raisins and grated carrots. Use a medium size (1.5 oz) spring action scoop to place batter on greased cookie sheet. Using a scoop will ensure your cookies to bake evenly. Bake 12-15 minutes, until cookies are lightly brown. Remove from oven and place on wire rack to cool.