Carrot Cookies


½ cup shredded carrots

½ cup oat flour

½ cup almond flour

2 tablespoons brazil nut oil

3 tablespoons turbinado sugar

1 teaspoon tapioca flour

5 Brazil nuts, chopped

2 tablespoons water, if needed.


1. Pre-heat oven at 200C.

2. In a bowl mix all the ingredients until dough is formed.

3. Make balls and place in a baking sheet lined with parchment paper. Bake for 20 minutes.

Recipe developed by Alessandra Luglio and team.