Chocolate Chip Coconut Carrot Cookies

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

Here me out. 

Because these cookies are delicious!

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

These cookies are adapted from Jessica Seinfeld’s cookbook Double Delicious. She finds crazy ways to miraculously hide vegetables into just about anything. Sometimes my husband sees me go overboard with trying to make things too healthy. He was a tad skeptical when he knew that there was carrot puree in these cookies. Then I told him they are Jerry Seinfeld's favorite cookies so he tried one. And then another. And then another. 

Chocolate Chip Coconut Carrot Cookies

Makes 24 cookies

Adapted from Double Delicious by Jessica Seinfeld

2 cups whole wheat flour (I have also used 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 carrots 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.