Carrot Cake Molten Cookie


The Cookie
2 tbsp smooth nut butter

2 tbsp sugar

1 tbsp plant drink (almond or another alternative)

1 heaped tbsp buckwheat flour

1 tbsp syrup

Pinch salt

1/6th tsp bicarbonate of soda

Sprinkle of each: cinnamon, nutmeg, ground cloves, ground ginger

1/2 mini carrot, grated, or 1/6th large carrot, grated

1 tbsp broken pecans

The ‘Frosting’
2 tbsp plain almond spread

1 tbsp syrup of choice

Splash vanilla

Plant drink to loosen – you want it to be just thicker than double cream


Preheat your oven to 160°C

Mix your nut butter and sugar until you have a paste

Add 1 tbsp milk and the vanilla and mix well

Add the flour, bicarb powder and salt and mix well until you get a dough

Add the syrup and stir through well, press into a ball, then freeze for 5-10 minutes.

Press 3/4 the dough into a small bowl, so it lines the edge of the bowl, with thickness of about 1cm, leaving a well in the centre.

Mix all your frosting ingredients together – you want it to be the consistency of double cream. Add the mix to the centre of the well.

Flatten the remaining 1/4 of the cookie dough and shape into a circle the size of the bowl, place as a lid over the frosting and press into the dough that’s against the sides

Bake for 15-20 minutes, let rest for 2-3 minutes, and top with more of your frosting, grated carrot, and crushed pecans.