Maybe more like a brownie than a cookie, but still, delicious! The base for these is parsnips, but could be substituted for carrots or beets.
ingredients (10-12 cookies)
2.5 dl finely grated parsnip
1 tbsp ground flax seeds + 2 tbsp water
4 dates, pealed and stoned
2 tbsp coconut milk
1/2 dl almond flour
3 tbsp cacao powder
1 tbsp nut butter
1/3 tsp baking soda
Mix the flax seeds and water and let sit for 15-30 min or until it thickens a bit. Blend dates and nut butter with the finely grated parsnips, forming a paste. Add the rest of the ingredients and the flax seed/water mixture. Spoon out 10-12 balls and spread them evenly about 0.5-1 cm thick. Bake at 175C for about 15 min. Let cool. I prefer these refrigerator cold, so, in the odd case of left overs, that’s where I’d store them…
I think these would make a perfekt base for a dessert topped with coconut cream and strawberries, just haven’t tried it yet.