Recipe by Geema
If you like carrot cake you will love these cookies. I have had this recipe for years, tearing it out from a 1986 Family Circle Christmas cookie issue. Note that I make a few substitions to this original recipe....1/2 cup canola oil instead of butter, and I use whole wheat flour for health's sake. They come out great. Everyone loves these cookies and I don't even mention that they are a "health food" recipe. Doubling the ingredients works fine and the cookies freeze very well. My husband raids the fridge and eats them frozen!
- 2 1⁄4 cups unsifted all-purpose flour or 2 1⁄4 cups wheat flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1⁄2 cup butter or 1⁄2 cup margarine, softened or 1⁄2 cup canola oil
- 3⁄4 cup packed dark brown sugar
- 1⁄4 cup granulated sugar
- 1 egg
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups finely grated raw carrots
- 1 cup chopped walnuts
- 1 cup golden raisin
- 1 cup shredded coconut (optional)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Grease cookie sheets.
- Sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg into small bowl.
- Beat together butter, brown sugar and granulated sugar in a large mixer bowl until well mixed.
- Beat in egg, vanilla and orange rind.
- Stir in four mixture until well blended.
- Gently stir in carrot, coconut, walnuts and raisins.
- Dough will be very stiff, but don't worry.
- Drop dough by teaspoonfuls onto the prepared cookie sheets, leaving about 2 inches between the cookies.
- Sometimes I press the dough together with my fingers to make the cookie less crumbly when placing on the cookie sheets.
- Bake cookies in preheated 350 degree oven for 12 to 15 minutes or until lightly colored.
- Remove to wire racks to cool.