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