Community Cookbook

Carrot-Chocolate Chip Cookies

Maureen Moore

This recipe makes 20 servings at 120 calories per serving

Because these cookies contain cooked carrots they can be stored probably up to a week in the refrigerator and for more than a week in the freezer. Just put the frozen cookie in the microwave for a few seconds.

These have been made more nutritious than regular cookies but they still contain a small amount of butter. Read this to see why butter isn't bad for you.

You need to choose a heat-stable sweetener like Splenda or Stevia. Heat stable means that it won't lose its sweetness after being baked.

¼ C. brown sugar (50 g)

15 packets of Stevia in the raw or 15 g Splenda

¼ C. butter or margarine (½ stick)

2 eggs

155 g whole wheat flour (1¼ C. + 1 Tbsp.)

1 tsp. salt, 1½ tsp. baking soda

1 lb.  finely grated carrots

4 oz. walnuts

4 oz. chopped dates

3 oz. chocolate chips

1 tsp. vanilla

Mix sugar and butter together and then beat in eggs and vanilla. Mix together flour, salt, and baking soda and then mix into egg mixture. The dough will be dry and stiff because the carrots add moisture while baking. Add grated carrots and mix well. Add chocolate chips, dates, and walnuts and mix some more. Bake at 350 ° F until just a little light brown, 25 - 35 minutes.