Chocolate Carrot Shaggies

Yes, they are called Chocolate Carrot Shaggies. No, you have never heard of them. Almost guaranteed. But once you try them, they will become a favorite.

These cookies have a long history in our family, dating back over 50 years to the days of my mother’s childhood, and probably before that. My Grandma Salazar made these cookies regularly and the recipe came from her neighbor, Esther Hand, who lived across the street. My mom remembers running a black market Chocolate Carrot Shaggie supply . . . Once my grandma had pulled the cookies  from the oven, my mom would sneak a few and sell them out the back door to the awaiting Gallegos neighbor boys for a nickel a cookie. The little entrepreneur that she was (and still is) saw the value and demand for this unusual but delicious cookie.

I grew up eating these hot from the oven in my mom’s kitchen, always with a tall glass of milk. They are the kind of cookie you crave especially when the weather turns chilly, although we still make them year round. But today was gray and cold, and before long, we were watching big snow flakes begin to fall and cover the ground.

My little snow angels were eager to experience the first real snow of the season, so they bundled up and ran outside to twirl, frolick, and stick their tongues in the air to catch a flake or two. They were more than a little disappointed that there was not yet enough snow to make a snow man, but after the biting wind stung their faces they were quickly convinced to come inside and have some of these warm cookies. Oh, to be a child again!

Chocolate Carrot Shaggies

by Esther Hand/ Grandma Salazar

Makes about 3 dozen cookies


Note from Stephanie: With the inclusion of such healthy ingredients such as carrots, oatmeal and raisins, you may be compelled to eat these for a breakfast treat.



  • 2 eggs
  • 1/3 c. olive oil (I use this instead of canola oil or the original vegetable shortening called for)
  • 1/3 c. milk
  • 1 c. grated carrots
  • 1 c. oatmeal
  • 1 c. raisins
  • 1 c. chocolate chips (I use 60% cacao)
  • 1 c. brown sugar
  • 2 c. flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt


  1. Beat the eggs together with the milk and olive oil.
  2. In a large bowl combine grated carrots, oatmeal, raisins, chocolate chips, and brown sugar.
  3. In a separate bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to the carrot mixture, stirring until well combined. Then add to egg mixture, stirring unti just combined.
  4. Using a small icecream scoop (about 1 Tbsp. in size), drop scoopfuls onto a well buttered or oiled cookie sheet.
  5. Bake at 350 F for 12-15 minutes, until just golden. Enjoy with a glass of cold milk!
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10 Responses to Chocolate Carrot Shaggies

  1. Rita says:

    Well done Stephanie! This is my breakfast, lunch, dinner and in the in- between- times cookie! And if you have someone who is worried about cholesterol (like I have) you know you can take it a step further and substitute 3 egg whites for the two eggs. Either way, its all good and sooo delicious! (And so easy!)

  2. Amy Kunstle says:

    I LOVE MY SISTER-IN-LAW :) and her little cookies too!

  3. Stephanie Kunstle says:

    Rita- thank you for the low cholesterol tip! Always a great idea- especially when we end up eating these several times a day, ha!

    Amy- the feeling is mutual my dear sis-in-law…except I covet your crescent rolls, along with many other delicious baked goods from your kitchen!

  4. Dear Stephanie, These shaggies look fantastic and I will make them this weekend – they remind me of a ‘morning glory’ muffin recipe which a lovely friend and art teacher (who also lives in Colorad0) gave me years ago. I must post the recipe soon. So glad to have found your blog and particularly like your painting of lemons – they are such a satisfying still life project aren’t they. My paintbox is much neglected but a still life of lemons hangs on my wall too.

  5. Stephanie Kunstle says:

    Hi Sally! Enjoy the cookies…my only regret is that I didn’t double the batch. Thank you and I’m so glad you enjoyed my little Meyer Lemon moment- I actually did a citrus trio (satsuma oranges, the Meyer lemons, and blood oranges) earlier in the year which will eventually make their way into this blog ;-). I love knowing that you paint (it’s never too late to get back on that horse!)…and paint food. Enjoy the heat of Dubai, as we are starting to freeze our nubs off here.

  6. Tío says:

    I’m eating one right now- nanner! nanner!

  7. Karen says:

    This looks like a very healthy cookie recipe. Maybe I can bake cookies again! I hope there are plenty of these on our Christmas cookie platters. Yum!

  8. Paula says:

    Love these cookies! I may have to make them next week! Thanks for the yummy reminder!

  9. Nicky says:

    My cookies-to-bake-list for christmas is growing by the minute – and these look like a sure winner! I’m all for unusual cookie ingredients, thank you grandma Salazar for passing this recipe on to your family. Hugs & kisses from a freezing cold Munich!

  10. marti musser says:

    I will follow up with these delicious cookies..i am making Tamales Now…..Thanks for sharing such and interesting recipe and making it healthy..Grandma Salazar would be proud of you remeembering and enriching her site….Than you.always need a healthy dessert.

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