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Carrot Cake Oatmeal Cookies

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

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.
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.
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.
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.
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. Enjoy!