Go Back

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.
Course: Dessert
Servings: 12


  • 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


  • 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.


Very slightly modified from the original recipe, Carrot Raisin Spice Chewies, from Vegan Cookies Invade Your Cookie Jar, I.C. Moskowitz & T.H. Romero