Vegan Sugar Cookies

Ingredients
For the cookies

• ½ cup Kevala Coconut Ghee melted
• ½ cup carrots chopped
• 1 ½ tbsp lemon juice
• ¾ cup sugar
• ½ tsp vanilla extract
• 1 tsp baking powder
• 1 tsp Kevala Apple Cider Vinegar
• ⅛ tsp baking soda
• ⅛ tsp Kevala Himalayan Pink Salt
• 1 cup Kevala Organic Sesame Flour
• 1 cup all purpose flour

For the frosting

• 1 cup Kevala Cashew Butter
• ½ cup Kevala Organic Coconut Oil melted
• 2 tablespoon powdered sugar
• ⅛ teaspoon vanilla extract
• 1-3 teaspoon frozen dragon fruit
• Pinch of Kevala Himalayan Pink Salt

Instructions

1. Preheat the oven to 350°F, line two baking sheets with parchment paper.
2. Boil water in a small pot, drop in the carrots and boil them for about 5/10 minutes until tender, drain carrots and mash them, set aside to cool for at least 5 minutes.
3. In a large mixing bowl, add ghee, sugar, lemon juice, vanilla extract and apple cider vinegar, mix, add in the carrot mash, mix, then add in the flour, baking soda, baking powder and salt, mix until smooth.
4. Roll out the dough using a floured surface and a rolling pin, roll to about 1⁄4 inch thickness, then cut out heart shapes using a cookie cutter and place them on the baking sheets, bake cookies for 10-14 minutes, then transfer cookies to a cooling rack, set aside.
5. In a blender, mix cashew butter, coconut oil, vanilla extract and blend until smooth, then add the dragon fruit, blend until smooth and bright pink, lastly add in the powdered sugar and blend. Scoop the mixture out into a small bowl, place the mixture in the freezer for about 10-15 minutes.
6. After the frosting is firm up to a scoopable state to a medium mixing bowl, using a hand mixer, beat on low until fluffy, then frost the cookies, add sprinkles if desired.
7. Enjoy!