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Carrot and Zucchini Cookies (sugar free)


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Ingredients

28 piece(s)

Carrot and Zucchini Cookies (sugar free)

  • 40 g sultanas, (1/2 cup)
  • 75 g carrot
  • 75 g zucchini
  • 100 g Butter
  • 120 g Rice malt syrup, (1/3 cup | See tips for alternative sweeteners)
  • 1 tsp vanilla essence
  • 1 egg
  • 110 g rolled oats
  • 255 g self-raising flour, (wholemeal flour)
  • 1 tsp cinnamon, (mixed spice)
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Recipe's preparation

    Cookies
  1. Preheat oven to 180 degrees and line a baking sheet with parchment.
    Boil jug and soak sultanas in hot water for around 10 minutes. (This makes them nice and plump).
  2. Roughly chop the carrot and zucchini (peeling optional) then put into the mixing bowl Closed lid, grate 3 seconds/speed 5.
    Place in a small bowl and set aside.
  3. Cream butter and rice malt syrup for 10 seconds/speed 5, scrape down the sides of the bowl and repeat again if needed.
  4. Add in the vanilla essence and egg, beat 5 seconds/speed 4.
  5. Stir in the carrot, zucchini and drained sultanas with a spatula or mix on reverse Counter-clockwise operation 5 seconds/speed 2.
    (Do not drain any liquid from the carrot and zucchini).
  6. Place in self raising flour, rolled oats and cinnamon for a final mix on reverse Counter-clockwise operation 5-10 seconds/speed 3. Scrape sides and repeat if necessary.
  7. Scoop tablespoon sized balls (blobs) onto your prepared baking sheet, slightly flatten (if needed) and bake 12-15 minutes or until golden in colour.
  8. Let the cookies sit on the baking tray for a minute to cool (If you have the time) then transfer to a cooling rack.
    Cool completely before storing them in an air tight container or pop into a glad bag and freeze.
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Accessories you need

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Tip

These cookies are low in fructose (sugar) and can be adjusted easily to your personal taste. Simply combine or replace 1/3 cup of rice malt syrup with;

**Alternative sweeteners**
- 1/3 cup brown sugar
- 1/3 cup granulated sweetener
- 2 tbsp rice malt + 2 tbsp brown sugar or sweetener.
- 1/3 cup rice malt syrup + 1/3 cup dark semi sweet chocolate chips.
- 4 stevia/sugarine tablets, dissolved in 1/2 tsp of boiled water

(The dark chocolate chips were the most popular combination).
*Keep in mind these cookies will be soft and taste sweeter when completely cooled.*

I have not tested the recipe with golden, agave, maple syrup or honey.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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