Ingredients
Dry Ingredients
- ¾ cup (85 grams) white whole wheat flour or whole wheat pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- ⅛ teaspoon nutmeg
- 1 ¼ cups (119 grams) rolled oats
- ⅓ cup (28 grams) unsweetened shredded coconut
Wet Ingredients
- ¼ cup (56 grams) coconut oil, melted and cooled
- ½ cup (107 grams) packed dark brown sugar (or coconut sugar)
- 1 egg
- 1 teaspoon vanilla extract
- 1 heaping cup (100 grams) shredded carrots
Mix-Ins
- ¼ cup (28 grams) chopped pecans or walnuts
- ¼ cup (40 grams) raisins
For the Glaze
- ¼ cup (28 grams) powdered sugar
- 1-2 teaspoons unsweetened almond milk
- dash of cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking soda, cinnamon, nutmeg, and salt until well combined. This ensures even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate large bowl, mix the melted and cooled coconut oil with the brown sugar, then add the egg and vanilla extract. Stir until well combined. Fold in the shredded carrots to incorporate moisture and flavor into the batter.
- Combine Wet and Dry Mixture: Add the dry flour mixture to the wet mixture and mix with a wooden spoon until just combined to avoid overmixing which can make cookies tough.
- Fold in Mix-Ins: Gently fold in rolled oats, unsweetened shredded coconut, chopped pecans or walnuts, and raisins to distribute evenly throughout the dough.
- Scoop and Shape Cookies: Using a small cookie scoop, drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them evenly. Gently flatten each cookie with your hand to ensure even baking.
- Bake the Cookies: Bake for 9-11 minutes or until the edges turn golden brown. Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, combine powdered sugar, almond milk, and a dash of cinnamon. Mix until smooth and drizzle lightly over the cooled cookies. Let the glaze dry before serving.
Notes
- You can omit raisins, nuts, or coconut if you prefer, or substitute with your favorite nuts or dried fruits.
- To make these cookies vegan, replace the egg with half a large mashed banana or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- For gluten-free options, substitute the whole wheat flour with an all-purpose gluten-free flour blend or chickpea flour.
- You may substitute coconut oil with melted butter if you are not dairy-free and prefer traditional butter flavor.
- Brown sugar can be replaced with coconut sugar or maple syrup; note that maple syrup will result in a softer, more cake-like cookie.
- For a creamier glaze, add a heaping tablespoon of softened cream cheese before mixing (not dairy-free).
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
