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Ingredients

440g can crushed pineapple in natural juice
1 cup plain flour
3/4 cup self-raising flour
1 teaspoon ground allspice
1/3 cup CSR Low GI Cane Sugar
3/4 cup pecans, finely chopped
1 small carrot, grated (you’ll need 1/2 cup)
1/2 cup light-flavoured extra virgin olive oil
1 egg, lightly beaten
1 teaspoon vanilla extract
1/3 cup almond milk
2 tablespoons coconut flakes

Method

Step 1 Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.
Step 2 Place pineapple in a sieve set over a bowl. Using the back of a spoon, press pineapple to strain excess juice. Discard juice.
Step 3 Sift flours and allspice into a large bowl. Add sugar and 1⁄2 cup pecans. Stir to combine. Add carrot, pineapple, oil, egg, vanilla and milk. Stir to combine. Using a 1-tablespoon-capacity ice-cream scoop, spoon mixture, 5cm apart, onto prepared trays. Add coconut to remaining pecans. Toss to combine. Sprinkle cookies with a little pecan mixture, lightly pressing to secure.
Step 4 Bake for 15 minutes or until golden and puffed slightly. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

Dairy free carrot cake cookies

How to make Dairy free carrot cake cookies

Ingredients

Method