- 187 grams all purpose flour
- 110 grams brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 cup shredded carrots (about 2 medium carrots)
- 1/2 cup cashew milk or plant-based milk of your choice
- 1/4 cup olive oil
- 56 grams chopped walnuts
- 80 grams raisins
Preheat oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
In a large bowl, mix together flour, brown sugar, baking powder, salt, cinnamon, and ginger.
In a small bowl, mix together carrot, milk, and oil. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in nuts and raisins then stir once more.
Roll dough into 1 to 1.5" balls, wetting your fingers to prevent sticking. Place cookies on baking sheet then slightly flatten. Be sure to space at least 1 inch apart. Bake 20-22 minutes until bottoms are golden brown.
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