Ingredients:

  • 1 ½ cups (192g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Ginger
  • ½ tsp Salt
  • ½ cup (113g) Unsalted Butter, softened
  • ¾ cup (150g) Packed Light Brown Sugar
  • ½ cup (100g) Granulated Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 cup (about 1 medium) Grated Carrot
  • 1 cup (about 1 medium) Grated Apple
  • ½ cup (50g) Shredded Coconut
  • ½ cup (75g) Raisins
  • ¼ cup (40g) Chopped Walnuts or Pecans (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Line cookie sheet(s) with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the grated carrot, grated apple, shredded coconut, raisins, and nuts (if using).
  7. Drop by rounded tablespoons or use a cookie scoop onto the prepared baking sheets, leaving space between each cookie.
  8. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.