Ingredients

The following ingredients have 12 Servings
  • 1/2 cup coconut oil*
  • 3/4 cup coconut sugar
  • 1 large egg (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup grated carrot (about 1 large)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins or currants
  • 1 1/4 cups old fashioned rolled oats
  • 3/4 cup whole wheat white flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instruction

  • Preheat the oven to 350 degrees and line (2) baking sheets with parchment paper.
  • Measure the coconut oil and place in a large bowl. Heat in the microwave for 40 seconds or until melted. Add the coconut sugar and beat on medium speed until light, about 1 minute. Add the egg and vanilla and beat on low speed until incorporated.
  • Add the carrots, coconut, walnuts and raisins to the wet ingredients and stir until combined.
  • Add the oats and flour to the carrot mixture, and sprinkle the cinnamon, baking soda and salt over the top. Beat on low speed until just combined, being careful not to over mix.
  • Using a 1/2" cookie scoop, scoop about 1 1/2 tablespoonfuls of dough and place on the prepared baking sheets about 2" apart, flattening the dough slightly. Bake in the upper and lower thirds of the oven for 10-12 minutes until golden, rotating the pans halfway through the baking time.
  • Cool for 10 minutes on a wire rack, then remove from the pan and cool completely. The cookies will firm up as they cool. Enjoy!