Name: Dairy-free carrot cake cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 440g can crushed pineapple in natural juice; 250.00 ml plain flour; 112.50 gm self-raising flour; 1 tsp ground allspice; 74.25 gm Low GI Cane Sugar; 187.50 ml pecans, finely chopped; 1 small carrot, grated (you’ll need 1/2 cup); 113.75 gm light-flavoured extra virgin olive oil; 1 egg, lightly beaten; 4.40 gm vanilla extract; 82.50 ml almond milk; 8.80 gm coconut flakes

Dairy-free carrot cake cookies

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Carrot cake cookies: a dairy-free twist on a classic favorite for anytime indulgence.

Ingredients:

440g can crushed pineapple in natural juice
250.00 ml plain flour
112.50 gm self-raising flour
1 tsp ground allspice
74.25 gm Low GI Cane Sugar
187.50 ml pecans, finely chopped
1 small carrot, grated (you’ll need 1/2 cup)
113.75 gm light-flavoured extra virgin olive oil
1 egg, lightly beaten
4.40 gm vanilla extract
82.50 ml almond milk
8.80 gm coconut flakes

Instructions:

Preheat your oven to 180C/160C fan-forced and line 2 large baking trays with baking paper.
Place pineapple in a sieve over a bowl. Press pineapple with the back of a spoon to remove excess juice. Discard juice.
In a large bowl, combine the sifted flours and allspice. Mix in sugar and 1⁄2 cup of pecans. Add carrot, pineapple, oil, egg, vanilla, and milk. Stir until well combined. Using a 1-tablespoon ice-cream scoop, place mixture on prepared trays, 5cm apart. Combine remaining pecans with coconut. Sprinkle cookies with a bit of the pecan mixture, pressing lightly to adhere.
Bake until golden and slightly puffed, about 15 minutes. Let cool on trays for 5 minutes, then transfer to a wire rack. Serve and enjoy!

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