Chocolate Chip Carrot Cookies

Sneak some veggies into your chocolate chip cookies! These are the perfect mid-afternoon vegan treat.

I’ve been baking a lot of chocolate chip cookies lately. I’m not sure what prompted the obsession, but what I’ve learned is that once you start a 3 o’ clock cookie habit, it’s hard to break. This particular day I had carrots, so I worked those into the mix.

I quickly realized that grating carrots by hand was a tedious task, so I turned to the food processor. And instead of dirtying another bowl for my wet ingredients, I just mixed them straight in there. (My mom uses the same method for her carrot cakes).

A couple of notes… these are eggless (vegans, I’ve been listening and have been embracing the flax egg). However, they’re a bit on the crumbly side. But, tasty crumbs.

This is a relatively small batch – there are just two of us living in our household, so I don’t like to bake tons and tons of cookies at one time. I also find that these are best straight out of the oven. There’s a slight crispness on the edges that goes away after being stored.

chocolate chip carrot cookies

 

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Author: Jeanine Donofrio

Serves: about 12 small cookies

Ingredients

• 6 tablespoons flour (I used half spelt, half millet, but half white/wheat would work)
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground nutmeg
• ⅛ teaspoon cinnamon
• ½ tablespoon ground flax seeds plus 1.5 tablespoons warm water
• ½ cup grated carrots
• ¼ cup butter (or vegan butter or melted coconut oil)
• 3 tablespoons brown sugar
• ½ teaspoon vanilla
• ¼ cup oats
• ¼ cup chocolate chips
• ¼ cup walnuts

Instructions

1. In a medium bowl, sift together the flour(s), baking soda, nutmeg, cinnamon and salt.
2. In a small bowl, mix the ground flax seeds with the warm water. Let that sit for a bit and then stir it after a few minutes until the mixture becomes a bit thick.
3. In a small food processor*, pulse the carrots until they're "grated" consistency (i.e., not pureed). Add in the butter, brown sugar, vanilla, and the flax seed mixture. Pulse until combined, scraping the edges a few times as you go. Gradually add the flour mixture into the food processor. Pulse until just combined, don't over mix.
4. Scrape your batter into a bowl (i.e., the one you just used for the flour). Refrigerate for 30 minutes.** Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
5. Remove from the refrigerator and stir in oats, walnuts and chocolate chips. Using a tablespoon, scoop batter into balls and place on cookie sheet at least a few inches apart.
6. Bake for 10-12 minutes until golden brown and the edges become slightly crisp.

Notes

*If you don't want to use a food processor, grate the carrots by hand and whisk the wet ingredients together in a medium sized bowl.

*these are on the crumbly side, and I've found that chilling the batter before baking helps them to set.

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