The Pantry Pocket

Vegan Carrot Raisin Spice Chewies from Vegan Cookies Invade Your Cookie Jar.
(aka, carrot cake in cookie form)

Chewy, soft, crunchy, stellar.
I have a inkling that these would be even more sublime with a slather ‘o vegan cream cheese frostin’ in between ‘em.
Or you could healthy ‘em up and replace half of the all-purpose flour with whole wheat pastry flour and substitute the oil for unsweetened applesauce (although I can’t guarantee the same chewy texture)

The lineup:
1/3 cup nondairy milk (I used vanilla hemp milk, but almond or soy, really anything will work)
1 tablespoon ground flax seeds
1/2 cup canola or peanut oil
1/3 dark brown sugar
1 cup sugar
1/2 teaspoon finely shredded orange zest
1 1/2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup finely shredded carrots, lightly packed (the finer you can get ‘em, the better!)
1/2 cup shredded coconut
1/2 cup walnuts, chopped
1 cup raisins

1. Preheat oven to 350F, generously grease two baking sheets with cooking spray (vegan, of course) or line with parchment paper.
2. In a large bowl, beat together the nondairy milk, flax seeds, oils, both sugars, orange zest, and vanilla. Sift in the flour, baking powder, all spices, and salt. Stir to moisten and fold in the carrots, coconut, walnuts, and raisins. The dough will be super sticky and moist.
3. Drop a big ‘ole tablespoon of dough onto cookie sheets, leaving about 2 inches between each. Bake for 14 to 16 minutes until the edges are browned and the tops are firm. Let cookies rest on the baking sheets for 10 minutes then transfer to a wire rack to completely cool.