I’ve been baking a lot of chocolate chip cookies lately. I’m not sure what prompted the obsession, but what I’ve learned is that once you start a 3 o’ clock cookie habit, it’s hard to break. This particular day I had carrots, so I worked those into the mix. I quickly realized that grating carrots by hand was a tedious task, so I turned to the food processor. And instead of dirtying another bowl for my wet ingredients, I just mixed them straight in there. (My mom uses the same method for her carrot cakes).
A couple of notes… these are eggless (vegans, I’ve been listening and have been embracing the flax egg). However, they’re a bit on the crumbly side. But, tasty crumbs. This is a relatively small batch – there are just two of us living in our household, so I don’t like to bake tons and tons of cookies at one time. I also find that these are best straight out of the oven. There’s a slight crispness on the edges that goes away after being stored.
