Just in time for Easter, Remedy Nutritionist Jacqueline Alwill has made the perfect recipe for delicious carrot and chocolate cookies. A healthy and delicious alternative to traditional Easter treats!
CHOC CARROT EASTER BUNNY COOKIES
Makes 14-16 cookies
Gluten free, dairy free
INGREDIENTS
4 tbsp (80ml) extra virgin olive oil
1 free range egg
2 tbsp (40ml) maple syrup
1 tsp (5ml) vanilla essence
1/2-1 tsp ground cinnamon
1 medium (90g) carrot, grated
1/2 cup (95g) dark chocolate, roughly chopped
2 cups (230g) almond meal
METHOD
Step 1: Heat oven to 170°C and line a large baking tray with greaseproof paper.
Step 2: Add olive oil, egg, maple syrup, vanilla and cinnamon to a mixing bowl and whisk to combine.
Step 3: Add carrot, dark chocolate and almond meal. Mix until a dough forms.
Step 4: Measure 1 1/2 tbsp of dough onto tray, roll, then gently press down with the back of a fork or your fingers.
Step 5: Place in the oven to bake for 18-20 minutes or until lightly golden.
Step 6: Allow to cool completely on the tray. Store in an air-tight container in the fridge for up to 1 week.
