Serving 10-12 cookies

• ⅔ cup of all-purpose flour
• ¼ cup of whole wheat flour
• ½ teaspoon of baking powder
• ¼ teaspoon of baking soda
• ¼ teaspoon of fine sea salt
• Pinch of allspice
• ½ teaspoon of ginger
• 1 teaspoon of cinnamon
• 2 tablespoons of unsalted butter
• ½ cup of dark brown sugar, packed
• ¼ cup of oil (canola or vegetable)
• 1 teaspoon of vanilla extract
• 1 large egg
• 2 teaspoons of maple syrup
• ½ cup of oats
• ⅔ cup of grated carrots
• ¼ cup of shredded apples
• ¼ of shredded coconut
• ¼ cup of toasted chopped walnuts
• ¼ cup of golden raisins

Step 1
Preheat your oven to 325 degrees. Line a sheet pan with parchment paper and set aside.

Step 2
In a medium bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Add the oats, walnuts, coconut, and raisins. Set aside.

Step 3
In a separate bowl, combine the dark brown sugar, oil and butter and whisk until pale and creamy. Add the egg, vanilla, and maple syrup and mix until incorporated.

Step 4
Stir the shredded apple and grated carrot into the sugar and butter mixture.

Step 5
Add the dry ingredients to the wet ingredients and fold gently until the dry mixture is incorporated.

Step 6
At this point, you can chill dough in the refrigerator or bake immediately. Use an ice cream scoop to portion the batter (we use a scoop that’s about 1⁄3 cup) and separate cookies a few inches apart on the sheet pan. Press the cookie down gently to flatten and even out.

Step 7
Reserve some shredded carrot and toss in simple syrup to top on each cookie.

Step 8
Bake at 325 degrees for about 20 minutes, rotating the pan halfway through. Edges should be golden brown. Transfer to a cooling rack. Enjoy!