Carrot cookies with hazelnut and almond cream

⏱ Preparation time: 10 minutes | ⏱ Cooking time: 12 minutes | 👥 Servings: 10 - 12 cookies

A unique, gluten-free cookie full of flavor. The carrot adds natural moisture to the dough, while the hazelnut and almond spread brings a creamy, aromatic touch. Perfect as a snack or to enjoy any time of day.

Ingredients:

• 100 g finely grated carrot (raw)
• 80 g almond flour
• 40 g buckwheat flour
• 1 egg
• 1 tablespoon melted coconut oil or olive oil
• Hazelnut and almond spread
• 1–2 tablespoons coconut sugar or your preferred sweetener
• ½ teaspoon cinnamon (optional)
• 1 pinch of salt
• 1 teaspoon baking powder

Preparation:

1. Preheat the oven to 180 °C.
2. In a large bowl, mix the grated carrot, egg, oil, and hazelnut and almond spread.
3. Add the almond flour, buckwheat flour, coconut sugar, cinnamon, pinch of salt, and baking powder.
4. Mix all the ingredients until you get a homogeneous dough.
5. Use a spoon to form small balls and place them on a baking tray lined with parchment paper.
6. Bake for about 12 minutes or until the cookies are lightly golden around the edges.
7. Let cool for a few minutes and, if desired, add a little more hazelnut and almond spread on top before serving.