Chocolate Chip Coconut Carrot Cookies

15 Jan

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Ok, so you’re probably thinking, “I get the chocolate chip coconut combo, but carrots?!?!”

I know, kinda crazy.

But let me tell you…these cookies are delicious.

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I’ve been MIA for the past few weeks due to Christmas, anniversary celebration, New Year’s, and a ski trip to Utah. As you can tell from my last post, I am in need of some serious nutritious fare. The need (ok, want) for dessert at night doesn’t subside just because you’ve over indulged. Enter, these carrot cookies.

Dense, chewy, and chocolatey, you can’t even tell they are healthy!

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These cookies are adapted from Jessica Seinfeld’s cookbook Double Delicious. She is a genius and finds ways to miraculously hide vegetables into just about anything. There is the extra step of making the carrot puree. I’m telling you, spend an hour the next free day you have and whip up a couple different purees. I whipped up about 12 servings of purees in under an hour to keep in the freezer.

Chocolate Chip Coconut Carrot Cookies

Makes 24 cookies

Adapted from Double Delicious by Jessica Seinfeld

2 cups whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup natural peanut butter (creamy)

3/4 cup maple syrup

1/2 cup carrot puree (to make the carrot puree, steam carrot until tender and then process in a food processor for 2 minutes until creamy. Add water if necessary for a creamy texture.)

1/4 cup canola oil

2 teaspoons vanilla extract

1/4 cup shredded coconut

1/4 cup dark chocolate chips

1/4 cup chopped walnuts

1. Preheat oven to 350 degrees. In a medium bowl, combine flour, baking soda, cinnamon, and salt. Set aside.

2. In a separate larger mixing bowl, combine maple syrup, carrot puree, canola oil, peanut butter, and vanilla. Whisk together until smooth.

3. Gradually add flour mixture to peanut butter mixture and mix until just combined. Fold in coconut, chocolate chips, and chopped walnuts.

4. Using a small ice cream scoop, drop tablespoons of dough onto a lined cookie sheet about 1 inch apart. Gently press down to flatten. Bake for 8-10 minutes. Remove to a wire rack to cool.

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One Response to “Chocolate Chip Coconut Carrot Cookies”

Trackbacks/Pingbacks

  1. Loaded Quinoa Cookies (vegan) | deliciousbalance - March 25, 2014

    […] coconut leftover from making banana bread, and the handful of chocolate chips left from making cookies. I’ve made these cookies a few times and use a different combination each time. My favorite […]

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