Chocolate Chip Pineapple Carrot Cookies


The Great Cookie Experiment

  I came across this recipe one day when I decided to use up some organic carrots, which had been stored in the lower part of our refridgerator, and weren’t getting much attention by anyone in the house. I don’t like to see good healthy vegetables go to waste, so if they’re not getting used up in a timely manner, I find a place for them in my healthy homemade snack recipes. I like to create healthy snack recipes, because healthy snacks are more likely to get ate up by reluctant family members than plain old healthy vegetables.

  I usually make these on a larger scale doubling the ingredients. I scaled this recipe down for your convenience, but don’t let my scale keep you from making as much as you like. When scaling up, just multiply the measures of all of the individual ingredients by the same number. When scaling down, divide by the same number. This keeps the overall proportions of the ingredients the same, for example to double the recipe just multiply the measure of each ingredient by 2. That would be 4 eggs, 3 cups brown sugar, 2 teaspoons baking soda, 1 cup saffola oil, 2 cups shredded carrots, 2 1/2 cups crushed pineapple (20oz.), 1 1/2 cups chocolate chips, 5 cups unbleached flour.

Chocolate Chip Pineapple Carrot Cookies

  1. 2 large eggs
  2. 1 1/2 cups brown sugar
  3. 1 teaspoon baking soda
  4. 1/2 cup saffola oil
  5. one cup shredded carrots
  6. 1 1/4 cup crushed pineapple (1/2 of a 20oz. can of crushed pineapples)
  7. 3/4 cup chocolate chips
  8. 2 1/2 cups unbleached flour

Preheat oven to 350 degrees Fahrenheit.

Prepare a cookie sheet by spreading a thin coating of saffola oil over the top surface. You may accomplish this by pouring a tablespoon of oil into the middle, then spreading it outward to the edges with clean fingers,or a clean dishtowel until the entire top surface is coated.

Place a large mixing bowl on the kitchen counter and begin by lightly cracking the eggs on the edge of the countertop, one at a time,  then in the air above the mixing bowl, gently press the shell apart at the crack with your thumbs and allow the contents to drop into the mixing bowl, being careful not to allow pieces of the shell to fall into the bowl. Toss the shells into the garbage or compost.

Add brown sugar, baking soda, saffola oil, carrots, crushed pineapple, and chocolate chips into the egg mixture in the mixing bowl and stir thoroughly with a fork or whisk. Be sure the oil is not noticeably separated from the mix, stir the mixture until you can no longer see the oil lingering any where in puddles by itself in the bowl.

With that accomplished, add the unbleached flour to the mixture, and mix thoroughly. You’ll notice the batter will be of equal consistency throughout when mixing is completed.

Now take a spoon and scoop up enough batter to make the size of cookie you want to produce and drop it onto the cookie sheet, repeat, leaving about two inches of space between drops, depending on the size of your dough drops, until the cookie sheet is filled or the batter runs out.

Check to see that the oven has reached 350 degrees before placing the cookies in. Set the baking rack midway up inside the oven. Place the cookie sheet on the baking rack that is midway up in the oven. Set the timer and bake for 12 to 14 minutes. Pay close attention to the cookies during the 12 to 14 minute time interval to see if they have reached the desired doneness and to determine a more exact timer setting for future batches. Adjust the timer for the next batch based on the results of the first batch.

When a batch of cookies finishes baking, scoop them individually onto a wire cooling rack or plate to allow them time to cool enough to eat.

Let cool five minutes, and enjoy. They may be a little more cakie than cookie in texture, but still good in my opinion.

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