Preheat oven to 350F. Prepare baking sheets with parchment paper or non-stick spray.

Combine almond flour, coconut, baking soda and cinnamon in a large mixing bowl and set aside.

Combine dates, bananas, eggs, vinegar and coconut oil to the bowl of a food processor and process until smooth.

Add the flour mixture to the date mixture in the food processor and pulse just until combined.

Transfer batter to large mixing bowl and fold in shredded carrots and chopped walnuts.

Spoon batter onto baking tray in 1-2 tbs balls and press down slightly.

Bake for approximately 15 mins and cool on a wire rack.

Store in the refrigerator or freezer.