loveandlemons
chocolate chip carrot cookies
Sneak some veggies into your chocolate chip cookies! These are the perfect mid-afternoon vegan treat.
👥 12 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●baking sheet
- ●oven
📝 Preparation Steps
1
In a medium bowl, sift together the flour(s), baking soda, nutmeg, cinnamon and salt.
flour (I used half spelt, half millet, but half white/wheat would work)6 tablespoons
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.
brown sugar3 tablespoonsflour (I used half spelt, half millet, but half white/wheat would work)6 tablespoons
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.
flour (I used half spelt, half millet, but half white/wheat would work)6 tablespoons
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.
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