- 125g / 4oz coconut oil, melted
- 50g / 2 oz sugar
- ½ tsp vanilla extract
- 125g / 4.5oz gluten free plain flour -125g / 4.5oz rolled oats (use certified gluten free if necessary)
- ¼ tsp bicarbonate of soda
- ½ tsp cinnamon
- 1 large carrot, grated
To decorate: icing sugar and water
Preheat the oven to 160c / 320f and line two cookie trays with parchment paper.
Add the melted coconut oil, sugar and vanilla extract to a large bowl and mix.
Add in the the flour, rolled oats, bicarbonate of soda and cinnamon. Mix well with a spoon or use an electric whisk.
Finally add in the grated carrot and stir with a spoon.
Roll the dough into 12-14 equal sized balls and divide them between the two trays. Press each dough ball down with the back of a spoon and shape into a round cookie shape.
Bake in the oven for 15-20 minutes until starting to brown.
Remove from the oven and transfer to a wire rack to allow to cool completely.
The decoration is optional but if you would like to add it simply mix a little icing sugar and water together and drizzle or pipe it onto the cookies.
Modified from My Fussy Eater