Chewy Carrot Cookies
Ingredients
- 1/2 cup coconut oil room temperature
- 1/2 cup soft butter
- 1 & 1/4 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
- 3/4 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
- Preheat oven to 350º. Line heavy baking sheets with parchment paper and set aside
- 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.
- Beat in the eggs, and then the vanilla, ginger, lemon zest and carrots.
- Add the remaining ingredients and beat until thoroughly combined.
- 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.
- Remove to a cooling rack, and repeat, until all of the batter is used up.
- Makes about 72 cookies.