My quest to use those carrots continues. I’ve made plenty of savory dishes so far, but I really wanted to make something sweet that wasn’t your typical carrot cake, and these cookies adapted from Love and Lemons fit the bill!
I’ve been eating these for breakfast this week, and they’re great – a little bit carrot cake, a little bit muffin, a little bit cookie…and slightly less guilt thanks to their wholesome ingredients.
I’m not a raisin person, so I put chocolate chips in them, but if you’re the type who loves raisins in your carrot cake, toss in a handful!
Carrot Muffin Top Cookies
- 1/2 cup carrots (grated)
- 1/4 cup coconut oil (melted)
- 3 tablespoons dark brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup whole wheat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg (ground)
- 1/2 teaspoon saigon cinnamon (ground)
- 1/4 cup rolled oats
- 1/4 cup chocolate chips
- 1/4 cup walnuts (chopped)
- 1/4 cup raisins (optional)
- 1/2 tablespoon chia seeds (ground)
- 1 1/2 tablespoon water
|Chia Seed Egg|
|Whisk together ground chia seeds and water. Chill until it reaches the consistency of a raw egg white, about 15 minutes.|
|Using the dough blade of a food processor, gently mix carrots, coconut oil, brown sugar, vanilla, and chia seed egg. Add flour, soda, salt, cinnamon, and nutmeg and mix until just combined. Chill for 20 minutes. Fold in oats, chocolate chips, and walnuts. |
Using a medium cookie scoop, drop onto a baking sheet lined with parchment or a silpat. Bake at 375 for 10-12 minutes or until golden.
|Adapted from Love and Lemons |
Recipe and photos from Mayhem in the Kitchen!
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