Beets and Zucchini Cookies

By: Rose Marie Jarry, Master Chef at Kronobar

20 minutes, 8 servings, gluten-free, vegan, raw

Ingredients

  • 1 cup shredded raw beet
  • 1 cup shredded raw zucchini
  • 3 oz coconut creamed in paste
  • ¼ cup coconut palm sugar
  • ¼ cup gluten free oat flour
  • 1 tablespoon potato flour
  • 1 teaspoon cinnamon powder
  • 1 tablespoon vanilla extract
  • 1 cup coconut dried pieces or other nuts.

Directions

  1. Mix the shredded vegetables together in a bowl with the coconut creamed paste. Add the coconut palm sugar and vanilla extract and keep mixing with a fork.
  2. Add the flour a little bit at the time to make sure it all sticks well together. If you feel like your mixture is tou dry to form cookies with your hand, add a little bit more coconut creamed paste or coconut milk.
  3. Shape your cookies and press them well into your hand.
  4. Lay them on a plate and refrigerate them for a minimum of 15 minutes before eating them.
  5. You should keep them in the fridge at all times after making them to preserve them.
  6. Enjoy!