1 ¼cupwhole wheat pastry flourwhole spelt flour would probably work just as well*
½cupold-fashioned rolled oats
1teaspoonbaking soda
1teaspoonground cinnamon
¼teaspoonground ginger
1/8teaspoonground nutmeg
½teaspoonsea salt
2/3cupcoconut sugarbrown sugar or cane sugar
½cupunrefined coconut oilmelted
1large egg
1teaspoonpure vanilla extract
1cupshredded or grated carrotsabout 2 medium
1cupwalnutschopped
½cupunsulphured golden raisinsor dark raisins if you prefer
½cupdiced 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.