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!

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

Heat oven to 170°C and line a large baking tray with greaseproof paper.

Add olive oil, egg, maple syrup, vanilla and cinnamon to a mixing bowl and whisk to combine.

Add carrot, dark chocolate and almond meal. Mix until a dough forms. 

Measure 1 1/2 tbsp of dough onto tray, roll, then gently press down with the back of a fork or your fingers. 

Place in the oven to bake for 18-20 minutes or until lightly golden. 

Allow to cool completely on the tray. Store in an air-tight container in the fridge for up to 1 week.