• Kim Bresseleers

Carrot Chocolate Chip Cookies


Sneak some veggies into your cookies. These carrot chocolate chip cookies are the perfect afternoon snack.

Carrot Chocolate Chip Cookies


Servings: 10-12 cookies

Preparation time: 15 minutes + 30 minutes in refrigerator + 10-15 minutes in oven


INGREDIENTS:


1 carrot, grated

25 grams of walnuts, finely chopped

25 grams of cacao nibs

50 grams of coconut oil

22 grams of oats

6 tablespoons of spelt flour

1/4 teaspoon of baking powder

3 tablespoons of cane sugar

1/2 teaspoon of vanilla extract

1/4 teaspoon of salt

1/8 teaspoon of nutmeg powder

1/8 teaspoon of cinnamon powder

1 tablespoon of grounded flax seeds

2 tablespoons of luke-warm water


INSTRUCTIONS:

  1. Add the flax seeds and the luke-warm water into a small bowl and mix together. Set it aside for a few minutes.

  2. In the meantime, add the flour, baking powder, nutmeg, cinnamon and salt into a bowl and mix together.

  3. Then add the carrot, coconut oil, sugar, vanilla extract and the flax seed mixture (flax egg) into a food processor and mix until combined.

  4. Scrape the batter into a bowl and refrigerate for 30 minutes.

  5. After 30 minutes, preheat your oven to 190° C and remove the batter from the refrigerator.

  6. Stir in the oats, walnuts and cacao nibs.

  7. Using a tablespoon, scoop batter into balls (or like me Easter molds) and place on baking sheet with parchment paper.

  8. Bake for 10-15 minutes until golden brown. Enjoy!


NOTES:


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