This post has been moved to the new blog.
You can find it here: Chewy Carrot Cookies on The Creekside Cook
Yes. Really good. These cookies are health food, right? Because I’m about to make a batch and they just might end up as my breakfast. Thank you for sharing!
Monet, I can tell you from personal experience that they do make a satisfying breakfast!
Hi Donalyn! Nice to meet you (thanks for checking my chocolate souffle post)!! Wow this is my first time seeing carrot in cookies and I love it! I’ve seen lots of carrot cake posts lately but what a pleasant surprise to see “veggie” cookies! You take beautiful pictures too. :) Have a wonderful weekend!
Nice to meet you as well Nami, and I really enjoy your blog. Glad that you like the idea of these.
I would go for the pile of cookies!! Unfortunately, I’m a cookie fan and I love to eat more than one cookie at a time….I like the idea of using carrots in cookies…more healthy?
This is such a unique and creative way to enjoy carrots and cookies. Love the cookies!
Rita – they have to be more healthy when they have carrots in them, right?
Asmita – thanks so much!
Wow! Such great flavor in these! I’m a sucker for baked good with fresh ginger. I do know what you mean about having too many baked goods around – they’re such a temptation. One, alas, I can’t resist. Anyway, really good stuff – thanks.
John – I love fresh ginger in just about anything, really. And I’m really glad to have a place to send all of these tempting little morsels, so that I don’t eat them myself!
Chewy cookies are the best, always!
I took the recipe home for my wife to try, and they came out so good. I would not mind having three batches of them around at all. She is saving the recipe to make them again, so thank you!
Phillipe – I have to agree!
Bobby – I am so glad to hear that! I always appreciate hearing when someone tried a recipe and liked it :)
Thank-You Donalyn for such a lovely recipe. I’m a little low on funds right now. Is it possible to substitute Vegetable oil for the coconut in the recipe? Or do you think it would change the consistency? Thanks again, Tracy Ann
Hi Tracy – I think butter would be a better sub, actually. Coconut oil is solid at room temp, so I think veg oil would not be the same. At most, I would do 3/4 cup of butter, 1/4 cup of vegetable oil – that is total for the recipe, not just a sub for the coconut oil. I think I would make sure to beat the soft butter and the oil together until they combine completely as well. Hope this helps!
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