Chocolate Chip Carrot Cookies

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

chocolate chip carrot cookies

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).

chocolate chip carrot cookies

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

Serves: about 12 small 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
  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.
*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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Rate this recipe (after making it):  

  1. Darcy

    These cookies are fantastic. And my kids love them!!!

  2. Beth from

    these look so great! just the right combo of healthy and chocolate. do you have any suggestions if I wanted to add egg? thanks!

  3. Maria from

    I always have a cookie craving! Love carrot in cookies! These look great!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.