Chocolate Chip Carrot Cookies
Chocolate Chip Carrot 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.
30 min - 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.
10 min
