Carrot-Chocolate Chip Cookies Maureen Moore

This recipe makes 40 servings at 120 calories per serving

Project Potluck
Because these cookies contain cooked carrots they can be stored probably up to a week in the refrigerator and for more than a week in the freezer. Just put the frozen cookie in the microwave for a few seconds.

These have been made more nutritious than regular cookies but they still contain a small amount of butter. Read this to see why butter isn't bad for you.

You can't substitute a different zero-calorie sweetener because Stevia is heat stable unlike all the other zero-calorie sweeteners. Heat stable means that it won't lose its sweetness after being baked.

½ C. brown sugar (100 g), 400 cal
30 packets of Stevia in the raw
1/2 C. butter or margarine (one stick), 800 cals
4 eggs, 360 cals
310 g whole wheat flour (2½ C. + 1-2 Tbsp.), 1090 cals
1 tsp. salt, 1½ tsp. baking soda
1 lb.-1 lb.+ 5 oz. VERY finely grated carrots, about 12 medium peeled carrots (500-600 g), 240 cals
6 oz. walnuts, 1200 cals
6 oz. chopped dates, 360 cals
4 oz. chocolate chips, 560 cals

Mix sugar and butter together and then beat in eggs and vanilla. Mix together flour, salt, and baking soda and then mix into egg mixture. Add grated carrots and mix well. Add chocolate chips, dates, and walnuts and mix some more. Bake at 350 ° F until just a little light brown, 25 - 35 minutes.



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