Dice the candied orange peel. Set aside with the parsnips.
In a medium mixing bowl, combine the millet flour, quinoa flour, sorghum flour, arrowroot powder, vanilla, baking soda, baking powder, and salt. Stir until the ingredients are well blended together.
In a small mixing bowl, cream together the ghee and sugars. Beat for 1 minute.
Add the water, orange blossom water, and egg to the ghee mixture. Beat together until the water is fully incorporated. This may take 1 – 2 minutes.
Add the ghee mixture to the flour mixture. Stir until the flour mixture is completely moistened.
Add the parsnips, orange peel, and oats. Stir until evenly incorporated.
Cover the mixing bowl, and chill the dough in the refrigerator for 1 hour.
Preheat the oven to 350°F. Line one large baking sheet with parchment paper.
By hand, roll pieces of dough into evenly sized balls, approximately 1 ½ inches across, and place on the baking sheet. Leave space between the cookies because they will spread out a little bit as they bake.
Bake for 14 – 16 minutes.
Let the cookies cool on the baking sheet for 2 minutes. Then, transfer to a cooling rack to cool completely.
Store in an air tight container in the refrigerator.
An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients.
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