White Chip Carrot Cookies

NLK-CARROT_COOKIES-FEATURE
When money gets tight, baking gets interesting. While freelancing is fun, I haven’t found that job that has taken over my life – sadly counterbalancing with not helping out the checkbook.

But a girl’s gotta eat (healthy and treats!) I discovered the “End of Life” section in produce at my local grocer. It usually has huge amounts of random produce that is past the sell by date or may be a bit bruised. Most of the time, it’s perfectly ripe. Today, I got 20 carrots for $0.99 and 10 bananas for $0.99. I bought both.

I figured even if I cut them up and shove them in the freezer, they would get used eventually: Smoothies, soups, juices – All of the above.

But once I got home, I needed a sweet treat. My cupboards are starting to slim down and my chocolate stash is about depleted. So I decided to make cookies with what I had.

NLK-CARROT_COOKIES-001
——————————————————————————–
White Chocolate Carrot Cookies
2c Whole Wheat Flour
3/4c Sugar
3 tsp Baking Powder
1/2 tsp Sea Salt
a ton of cinnamon sprinkled in
Fresh Ground Nutmeg (way stronger than store bought ground)
3c Shredded Carrots
1c Mashed Bananas
1 Egg
1/3c Coconut Oil (any oil you prefer works here)
1/2 bag White Chocolate Chips (because that’s what I had, use what you like)

– Preheat oven to 350 degrees.
– Combine dry ingredients into main mixing bowl (flour, sugar, powder, salt, cinnamon, nutmeg.)
– In a food processor, blend wet ingredients until a nice liquid has formed (carrots, banana, egg, coconut oil.)
– Add the wet to the dry ingredients.
– Mix in chips.
– Scoop onto cookie sheet with a spoon.
– Bake 10-15 minutes. Remove when barely browned on the bottom. Too early and they will be squishier – win/win.

A good healthier alternative would be to replace the chips with raisins and nuts, but I wanted the chips. I eat salad like twice a day for the sole purpose of dessert….Either way, enjoy!