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Home » Carrot Chocolate Chip Cookies (video)

Carrot Chocolate Chip Cookies (video)

July 21, 2016 By Diane Smith 8 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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CARROT CHOCOLATE CHIP COOKIES
CARROT CHOCOLATE CHIP COOKIES

Sometimes cravings get to me. Even when I’ve had a full meal, the urge for something sweet takes over. Do you know what I mean? What’s a healthy food blogger to do? Make these dynamite-for-you, sweet and satisfying cookies that you can have any time of the day. Breakfast, anyone?

They even have a secret ingredient.

They also have a tad of sugar, but the addition of applesauce, banana and carrot help. They are subtly sweet. You could possibly substitute zucchini for the carrot, but it adds more moisture so add a little more flour if you do.

Carrot-Chocolate-Chip-Cookies

 

You can add any kind of nuts you have on hand. I made these with pumpkin seeds and walnuts. The basic recipe is very good even without the addition of chocolate chips or nuts! Enjoy! These are more cake-like than cookies made with more fat.

Oh, and the secret ingredient…. QUINOA. I love that they have a little more protein to balance the carbs.

CARROT CHOCOLATE CHIP COOKIES

Make sure to check out a few more plant-based desserts:

  • Almond Jam Dot Cookies
  • Blueberry Lemon Bars
  • Cherry Chocolate Smoothie
  • Vegan Avocado Brownies

I’d love to hear your feedback in the comments below for this Carrot Chocolate Chip Cookies recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Carrot Chocolate chip cookies
Print Recipe
4.28 from 22 votes

Carrot Chocolate Chip Cookies

Like carrot cake in a cookie with more protein from the quinoa. Slightly sweet plant-based goodness.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 30 cookies

Equipment

  • Measuring Cups and Spoons
  • Baking Sheet
  • Glass Mixing Bowls with Lids
  • Wooden Spoon

Ingredients

  • ½ cup cooked, cooled quinoa
  • 3 Tbl ground flaxseeds + 5 Tbl water
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp sea salt
  • ½ tsp Ceylon cinnamon*
  • 1 large ripe banana mashed
  • ½ cup unsweetened applesauce
  • ½ cup almond butter
  • 1 cup finely grated carrots
  • ½ cup coconut sugar or date sugar
  • 1 tsp vanilla extract non-alcoholic preferred
  • ½ cup mini vegan chocolate chips (optional)
  • ½ cup walnuts and/or seeds such as, pumpkin or sunflower seeds
Prevent your screen from going dark

Instructions

  • Preheat oven to 350 degrees. Lightly spray a cookie sheet with non-stick cooking spray or line with parchment paper.
  • If you need to, cook the quinoa and just use 1/2 cup for the recipe.
  • Combine the ground flax and water and let sit for several minutes.
  • In a bowl, combine the dry ingredients: quinoa, oats, flour, cinnamon, baking powder, baking soda and salt.
  • In a separate bowl, combine the applesauce, coconut sugar, mashed banana, grated carrots, almond butter, vanilla and flax mixture.
  • Add the dry ingredients to the wet and combine thoroughly.
  • Add the mini chocolate chips and nuts and stir again.
  • Drop by large spoonfuls onto the cookie sheet. They will spread so leave room between.
  • Cook for 20-25 minutes, checking to make sure they don't brown too much on the bottom. If you like them a little browner and more crispy, cook a little longer.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.
*Inspired by an Allrecipes recipe
non-alcoholic vanilla extract preferred

Nutrition

Nutrition Facts
Carrot Chocolate Chip Cookies
Amount per Serving
Calories
111
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
1
g
Sodium
 
67
mg
3
%
Potassium
 
51
mg
1
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
3
g
6
%
Vitamin A
 
600
IU
12
%
Vitamin C
 
3.3
mg
4
%
Calcium
 
20
mg
2
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Reader Interactions

Comments

  1. Susan Wright

    March 25, 2017 at 3:45 pm

    looks long and hard to make, I will save it for when I have time, they look great thank you

    Reply
    • Diane Smith

      March 28, 2017 at 1:39 pm

      Susan, it does take a little longer if you don’t already have cooked quinoa on hand. Adding sweetness from bananas and applesauce helps keep the sugar down 🙂

      Reply
      • Tami

        August 4, 2017 at 9:13 pm

        Can hemp seeds that are flaky substitute for the flax?

        Reply
        • Diane Smith

          August 5, 2017 at 10:04 am

          The flax is in the recipe as an egg replacer. I’m not sure about hemp seeds. They need to make a gelatinous texture when mixed with water and I don’t think they do that. You could try some of the other substitutions like 3 Tbl aquafaba (juice from a can of chickpeas) or 1 Tbl chia seeds + 3 Tbl water. Baking recipes can be a little trickier, but often recipes are pretty forgiving with change. Good luck. gelatinous

          Reply
  2. Mica

    December 17, 2017 at 1:29 pm

    Quick question is it 15 carb per cookie

    Reply
    • Diane Smith

      December 17, 2017 at 3:53 pm

      Hi, I doubled checked the nutrition info and it came in slightly different. It calculated 11 gm carbs per cookie. I hope that helps 🙂

      Reply
  3. Lin

    April 28, 2020 at 12:42 pm

    Quinoa expands 3-4 times so… Is it really 1/2 cup cooked quinoa? Then why start with 1/2 cup raw? You’ll have too much.

    Reply
    • Diane Smith

      April 28, 2020 at 1:16 pm

      I see that instruction may be confusing so I removed it. It’s hard to make just 1/2 cup cooked quinoa because you need so little of it to start (1/2 of 1/3 uncooked quinoa). That’s why I gave instructions for more. Thanks for letting me know.

      Reply

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