Ingredients:

1½ cups all-purpose flour

1 cup white whole wheat flour

1 tsp. baking soda

¼ tsp. salt

½ tsp. baking powder

½ tsp. ground cloves

2 tsp. ground cinnamon

1 cup quick oats (not instant)

¾ cup brown sugar

¼ cup granulated sugar

1 cup coconut oil (or 2 sticks butter, softened)

2 large eggs

2 tsp. vanilla extract

2 cups grated carrot (3-4 carrots)

½ cup flaked coconut

¾ cup chopped walnuts

powdered sugar

milk

Directions:

1. Preheat oven to 350º F. In a medium bowl, combine flours, baking soda, salt, baking powder, cloves, cinnamon and oats. Mix well and set aside.

2. With a mixer, beat together sugars and coconut oil in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy.

3. Add carrots, coconut and walnuts; blend until combined. Batter will be a lumpy. Add flour mixture and blend at a low speed until just combined. Do not overmix.

4. Drop by tablespoons onto ungreased cookie sheets and bake for 13-15 minutes. Watch them so they don’t brown too much. Immediately transfer cookies to a cooling rack.

5. If you want your cookies a little sweeter, blend a small amount of powdered sugar with a small amount of milk in a bowl. Add milk or powdered sugar until to the perfect consistency you like. Drizzle it over the cookies and serve.

Bon Appetit!