Carrot Fox-seed Cookies [ Gluten Free]

A yummy eggless, flourless, gluten free treat with just four ingredients. Sounds lovely doesn’t it? My freshly prepared carrot powder has added its flavour and colour to these beauties . I love the look of these cookies, the edges are crispy thin and the center slightly thick and chewy. Makhanas /Fox seeds/ Lotus seeds aren’t often used in baking but they have a really amazing texture that is perfect for these cookies. You are sure to enjoy these thin, light, crisp, buttery pieces of goodness.

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Carrot Fox-seed Cookies [ Gluten Free]
Servings
Ingredients
  • 4 tbsps Carrot powder [see notes]
  • 1 and 1/2 cups Lotus seeds Makhana//Foxseeds
  • 3 and 1/2 tbsps sugar Powdered
  • 1/4 cup Unsalted butter [soft but not melted]
Servings
Ingredients
  • 4 tbsps Carrot powder [see notes]
  • 1 and 1/2 cups Lotus seeds Makhana//Foxseeds
  • 3 and 1/2 tbsps sugar Powdered
  • 1/4 cup Unsalted butter [soft but not melted]
Instructions
  1. Dry roast the lotus seeds until they turn crisp. Cool and grind into a fine powder.
  2. Cream the butter and sugar together until it turns light and fluffy.
  3. Add the carrot powder and combine.
  4. Mix in the powdered fox seeds and bring the cookie dough together.
  5. Take small lemon sized balls of the dough and flatten them slightly to shape the cookies.
  6. Keep these refrigerated for about 10 minutes.
  7. Pre heat the oven at 180 degrees for 10 minutes.
  8. Place the shaped cookies on a greased and lined baking tray. Place them quite apart, since they are sure to spread out while baking.
  9. Bake in the pre heated oven at 150 degrees for 10 minutes or until the lower edges start to brown. [Don't worry if the cookies start to look flat and spread out]
  10. Remove from the oven and allow the cookies to cool completely on the baking tray itself.
  11. Once completely cool you can enjoy these crispy crumbly cookies. Store the rest in an air tight container.
Recipe Notes

Notes-

Oven temperature and time may vary. Look for the edges of the cookies to turn light brown in colour.

Allow the cookies to cool completely on the baking tray itself. They might look crumbly or too soft. Don't worry once cooled they hold their shape and taste deadly.

The carrot powder recipe has been posted under Cooking Add On's. It is fairly simple and can be used in several bakes for both colour and flavour.

In case you are new to cookie baking do check -Cookie Basics under Kitchen stories and more. I have posted a step by step pictorial explanation that will help new bakers.

You can add other flavours of your choice to these cookies too. [like cardamom / cinnamon / nutmeg / vanilla essence] .

Happy Baking

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