1 ¼ cup whole wheat pastry flour (whole spelt flour would probably work just as well)*
½ cup old-fashioned rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
½ teaspoon sea salt
⅔ cup coconut sugar, brown sugar or cane sugar
½ cup unrefined coconut oil, melted
1 large egg
1 teaspoon pure vanilla extract
1 cup shredded or grated carrots (about 2 medium)
1 cup walnuts, chopped
½ cup unsulphured golden raisins (or dark raisins if you prefer)
½ cup diced dried pineapple
Instructions
Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, salt, and sugar.
In a medium mixing bowl or blender, combine the coconut oil, egg, and vanilla, and blend until well emulsified.
Pour the wet mixture into the dry mixture and stir until combined. Fold in the carrots, walnuts, raisins, and pineapple. Mixture will be very crumbly. Use your hands to combine if necessary.
Using your hands, take about ¼ cup of the batter and form it into a small disk. Place on baking sheet leaving space between each cookie for them to expand. Bake for 15-18 minutes until golden around the edges.
Notes
*For a GF version, sub ½ GF oat flour and ½ King Arthur Multipurpose GF Flour and ½ teaspoon xanthan gum.
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-wheat-carrot-cake-cookies-recipe/