HELLO, a four-year culinary student here. Adding carrots to this particular recipe is not the best choice. If you are trying to make the cookies healthier, add raisins or dark chocolate (fun fact: dark chocolate has more protein than a bag of spinach)

As for the flour, changing it to gluten-free might not form the way you like. But you can always try and come back with the results. Or google a gluten-free dessert menu :)

How exactly are you adding the carrot? Are you adding carrot shreds or diced carrot? I'd often avoid carrot for cookies like this since a lot of the taste comes from the chocolate chips being somewhat melted and soft. Also I have never baked chunks of carrot in this way before so I am somewhat iffy on what exactly would happen.

Another issue with carrot is that it doesn't hold at room temperature as well so unless you plan to eat/freeze the cookies within around a day the carrot within the cookie will begin to look somewhat unappealing.


As for flour, most gluten free flour can be used as a substitute for most recipes 1 to 1 if you add a binding agent alongside it. A 1/4th teaspoon of xanthan gum or tapioca for every cup of gluten-free flour will usually suffice as an extra binding agent.


I'd personally not use carrot for cookies but if you think it would be great. I would say go for it.

if I replace the chocolate with carrots, and make the flour gluten free, will it impact the cookie significantly?

BHOCLATE BHIP BOOKIES

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