Ingredients
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2 cups all-purpose flour
3/4 cup sugar
1/8 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup canned pumpkin, not pumpkin pie filling
1/2 cup baby carrots, grated
1/4 cup honey
1/4 cup butter (melted)
3/4 cup semi-sweet chocolate chips
Preparation
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In large bowl, combine flour, sugar, spices, baking soda, baking powder & salt.
In medium bowl, whisk eggs lightly. Stir in pumpkin, grated carrot, honey & melted butter. Whisk until combined then stir in the chocolate chips.
Pour the wet ingredients into the dry ingredients and stir just until combined. Don't over mix.
Spread a sheet of parchment paper over cookie sheets & drop 1 Tablespoon of batter for each cookie about 2-3 inches apart on parchment.
Bake at 350 degrees for 15 minutes, then cool on cookie sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
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