Ingredients

The following ingredients have 42 Servings
  • 1/3 c. brown sugar
  • 1/3 c. oil
  • 2 eggs
  • 1/2 tsp. vanilla
  • 1 1/2 c. whole wheat flour
  • 1 1/2 c. oat flour (I grind quick cooking oats in my blender until they make a flour)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. salt
  • 1 c. finely shredded carrots
  • 1/2 c. raisins
  • 1/4 c. coconut
  • ½ c. semi sweet chocolate chips

Instruction

  • In a large mixing bowl, mix brown sugar and oil. Add eggs, and vanilla and cream together.
  • In a separate bowl combine wheat flour, oat flour, baking powder, soda, cinnamon, ginger, and salt. Add to wet ingredients and mix until incorporated.
  • Add shredded carrots, raisins, and coconut. Mix gently to to combine.
  • Add chocolate chips and stir.
  • Preheat oven to 350 degrees. Drop cookies onto parchment lined paper in tablespoon sized balls. Bake for 8-10 minutes. Cookies will look puffy and underdone. Remove from oven. I didn't want my cookies to be too puffy so I smashed them down with the bottom of a glass. Of course it's optional, but I like them this way!
  • Note: These cookies freeze beautifully! I put 3 cookies in individual bags. They are perfect for grabbing out of the freezer and throwing in a backpack as we are headed out for the day.