A Cookie For Every Diet

A collection of cookie recipes from the internet

Carrot Cake Chocolate Chunk Breakfast Cookies

Prep time 10 mins

Cook time 40 mins

Total time 50 mins

Serves: 12

 

Ingredients

  • 2 large carrots, shredded
  • 1 cup coconut sugar
  • 1 cup melted coconut oil
  • 2 eggs, whisked
  • 1 teaspoon vanilla extract
  • 1 cup coconut flour
  • ½ cup tapioca flour
  • ½ teaspoon pumpkin pie spice I didn’t have any, so I substituted: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cloves
  • pinch of salt
  • ½-1 cup Enjoy Life Chocolate Chunks

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, add carrots, coconut sugar, coconut oil, eggs and vanilla extract to a bowl and whisk.
  3. Then add coconut flour, tapioca flour, pumpkin pie spice and salt and mix until combine.
  4. Then fold in chocolate chunks.The dough will seem a bit dry and thick, don’t worry.
  5. Use an ice cream scoop to scoop a rounded scoop onto a parchment paper lined baking sheet, then press the cookie down with your fingers.
  6. Repeat. This should make 12-13 cookies.
  7. Bake for 35-40 minutes until cookies are cooked through in the middle. Um, I’m not so sure.  This seems long to me, so I baked 30 minutes and then checked on them, and they weren’t burnt, but they were definitely overdone.  Next time I’m going to try 20 minutes.

via PaleOMG – Paleo Recipes – Carrot Cake Chocolate Chunk Breakfast Cookies.

 

The Verdict

I don’t think the baking instructions are correct.  As I mentioned, they were overdone when I put them in for 30 minutes.  That being said, they were a solid cookie recipe and quite enjoyable, but not as cake-y as the title would have led to believe.

Ease of Baking

  • Timing 
  • Simplicity 
  • Availability 

Flavour

  • Bland  Rich
  • Not sweet  Sweet
  • Mild  Spicy

Texture

  • Dry and Crumbly  Wet and Gooey
  • Crunchy  Chewy
  • Cookie  Cake

Appearance

  • Appearance 
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