These Chocolate Chip Carrot Cookies are a delightful twist on two classic favorites, blending the comforting warmth of carrot cake with the indulgent sweetness of chocolate chips. Each bite offers a perfect balance of soft, chewy texture and subtle crunch, thanks to the grated carrots and melty chocolate. In just under 30 minutes, you can whip up a batch that fills your kitchen with the irresistible aroma of cinnamon and cocoa. Whether you’re craving a treat with a hint of wholesome goodness or a crowd-pleasing dessert, these cookies deliver flavor and satisfaction in every bite.
Packed with the natural sweetness of carrots and the rich decadence of chocolate, these cookies are a guilt-free indulgence that feels both familiar and exciting. The subtle spice of cinnamon enhances the earthy notes of the carrots, while the gooey chocolate chips add a luxurious finish. Perfect for a quick snack or a cozy dessert, they’re surprisingly easy to make and even easier to love. Share them with friends, or keep them all to yourself—either way, they’re sure to become a new favorite in your baking repertoire.
Ingredients for Chocolate Chip Carrot Cookies
- 6 tablespoons flour (use half spelt and half millet, or half white and half wheat)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground nutmeg
- ⅛ teaspoon cinnamon
- ½ tablespoon ground flax seeds + 1.5 tablespoons warm water
- ½ cup grated carrots (pulse in a food processor for consistency)
- ¼ cup butter (or vegan butter or melted coconut oil)
- 3 tablespoons brown sugar
- ½ teaspoon vanilla extract
- ¼ cup oats
- ¼ cup chocolate chips
- ¼ cup walnuts (chopped)
Step-by-Step Instructions
- In a medium bowl, sift together the flour(s), baking soda, nutmeg, cinnamon, and salt. Set aside.
- In a small bowl, mix the ground flax seeds with the warm water. Let it sit for a few minutes, then stir until thickened.
- In a small food processor, pulse the carrots until they reach a grated consistency (avoid pureeing).
- Add the butter, brown sugar, vanilla, and flax seed mixture to the food processor. Pulse until combined, scraping the edges as needed.
- Gradually add the flour mixture to the food processor. Pulse until just combined (do not overmix).
- Scrape the batter into a bowl and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the batter from the refrigerator and stir in the oats, walnuts, and chocolate chips.
- Using a tablespoon, scoop the batter into balls and place them on the baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes until the cookies are golden brown and the edges are slightly crisp.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Storage and Reheating Tips
Store your Chocolate Chip Carrot Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in the oven at 300°F for 5 minutes to restore their crisp edges.
Recipe Variations to Try
Swap out the walnuts for pecans or almonds for a different nutty flavor. If you’re feeling adventurous, replace the chocolate chips with white chocolate or dried cranberries. For a gluten-free option, use all-purpose gluten-free flour instead of spelt or millet.
Equipment Guidance for Perfect Cookies
A small food processor is key for this recipe to combine the carrots, butter, and flax mixture smoothly. If you don’t have one, grate the carrots by hand and mix everything in a bowl with a hand mixer. A cookie scoop or tablespoon ensures evenly sized cookies for consistent baking.
Serving Suggestions for Extra Delight
Pair these cookies with a glass of cold almond milk or a warm cup of chai tea for a cozy treat. For a dessert platter, serve them alongside fresh fruit or a dollop of whipped cream. They’re also perfect for lunchboxes or as a sweet snack on the go!
Time-Saving Tips for Busy Bakers
Grate the carrots in advance and store them in the fridge to save prep time. If you’re short on time, skip the refrigeration step, but note that the dough may spread slightly more during baking. For quicker cleanup, use the same bowl for mixing the dry and wet ingredients.
Chocolate Chip Carrot Cookies
Ingredients
- 6 tablespoons flour I used half spelt, half millet, but half white/wheat would work
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- 1/8 teaspoon cinnamon
- 1/2 tablespoon ground flax seeds plus 1.5 tablespoons warm water
- 1/2 cup grated carrots
- 1/4 cup butter or vegan butter or melted coconut oil
- 3 tablespoons brown sugar
- 1/2 teaspoon vanilla
- 1/4 cup oats
- 1/4 cup chocolate chips
- 1/4 cup walnuts
Instructions
- In a medium bowl, sift together the flour(s), baking soda, nutmeg, cinnamon and salt.
- 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.
- 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.
- 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.
- 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.
- Bake for 10-12 minutes until golden brown and the edges become slightly crisp.