Chewy Carrot Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies - Drop Cookies
Ingredients
  • ½cup coconut oil, room temperature
  • ½ cup soft butter
  • 1 & ¼ cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon fresh grated ginger
  • Zest of 1 large lemon
  • 2 cups finely grated carrots
  • 1 & ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 & ½ teaspoons cinnamon
  • ¾ teaspoon allspice
  • 1 cup toasted, chopped walnuts
  • ½ cup shredded, sweetened coconut
  • ½ cup golden raisins, chopped if large
Instructions
  1. Preheat oven to 350º. Line heavy baking sheets with parchment paper and set aside
  2. In the bowl of a stand mixer, or other large bowl, if a hand mixer is to be used, combine the coconut oil, butter and brown sugar, until light and somewhat fluffy.
  3. Beat in the eggs, and then the vanilla, ginger, lemon zest and carrots.
  4. Add the remaining ingredients and beat until thoroughly combined.
  5. Drop, using a small cookie scoop or teaspoon, onto the prepared baking sheets, and bake for 12 to 14 minutes, turning halfway through baking time.
  6. Remove to a cooling rack, and repeat, until all of the batter is used up.
  7. Makes about 72 cookies.
Recipe by The Creekside Cook at https://thecreeksidecook.com/chewy-carrot-cookies/