Chocolate Chip Carrot Cookies
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. In just under 30 minutes, you can whip up a batch that fills your kitchen with the irresistible aroma of cinnamon and cocoa.
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.
Tried this recipe?Let us know how it was!