Carrot & Raisin Spice Cookies
These cookies are bright, light, and chewy. Carrots, raisins, and sweet coconut are mixed with orange zest, cinnamon, and ginger to create a beautifully fragrant cookie.
Servings: 12
Ingredients
- 1 cup finely grated carrots slightly packed
- 1 cup raisins
- 3/4 cup sweetened shredded coconut
- 1/3 cup vanilla coconut milk or any non-dairy milk of choice
- 1/2 cup canola oil
- 3/4 cup sugar
- 1/3 dark brown sugar
- 1 tablespoon ground flax seeds
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon fresh orange zest
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg fresh is best
Instructions
- Preheat your oven to 350F. Line 2 baking sheets with parchment paper or sill pads.
- In a large bowl combine the non-dairy milk, oil, flax, sugar, brown sugar, vanilla, and orange zest. Beat to combine.
- Sift in the flour, baking soda, salt, and spices. Stir to just combine, moistening the flour mix.
- Fold in the carrots, raisins, and coconut. Stir well to combine.
- Take a generous tablespoon of cookie dough and drop onto your prepared baking sheets. Leave about 2 inches between cookies.
- Bake for 14-16 minutes, or until the edges are crisp and brown and the tops are firm.
- Remove from the oven and let stand 10 minutes on the baking sheet before removing to a cooling rack.
- Store in an airtight container after cooled completely.
Notes
Very slightly modified from the original recipe, Carrot Raisin Spice Chewies, from Vegan Cookies Invade Your Cookie Jar, I.C. Moskowitz & T.H. Romero