Gluten-Free Carrot Lemon Cookies, Fruity and Fresh

Cutting out and baking gluten-free carrot cookies

Tip :) Always use a kitchen scale for our recipes and for weighing the ingredients, such as the flour. That way the cookies turn out just right and taste wonderfully fruity and lemony.

1. Mix all the dry ingredients together.
2. Add the remaining ingredients, including the finely grated carrot, the lemon zest and the lemon juice, and knead the dough with your hands.
3. Wrap in cling film and chill in the fridge for approx. 1 hour.
4. Roll out the dough on a floured work surface to a thickness of approx. 0.5 cm and cut out shapes as you like; repeat until all the dough has been used up. (see tips)
5. Bake the cookies in a preheated oven at 200 °C (top and bottom heat) for 13-15 minutes until golden brown.
6. Take them out of the oven and leave to cool briefly on the tray. The baked cookies are still a little soft at first but get firmer the longer they cool. Then leave them to cool completely on a wire rack.
7. Stored in an airtight container, these delicious cookies easily stay fresh for a few days.

TIP:

You can also shape small balls from the dough, press them flat and place them on the tray. That way you don't have to roll out the dough.