Ingredients
- ½ cup chunky peanut butter
- ½ cup coconut oil
- ½ cup agave nectar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground cloves
- 2 cups old-fashioned oats
- 1 ¾ cups grated carrots
- ½ cup raisins
Why This Recipe Is So Enjoyable
These cookies offer a wonderful balance of sweetness and texture. The oats provide a hearty chew, while the carrots add natural moisture and a subtle earthiness. Raisins bring bursts of fruity sweetness, making each bite satisfying and wholesome.
Practical Cooking Tips
- Make sure to grate the carrots finely so they blend well into the dough.
- Chill the dough before baking to help the cookies hold their shape.
- Use old-fashioned oats for a chewier texture, or quick oats for a softer bite.
- Chill the dough before baking to help the cookies hold their shape.
- Use old-fashioned oats for a chewier texture, or quick oats for a softer bite.
Directions
Heat your oven to 375°F (190°C). In a large bowl, mix together the peanut butter, coconut oil, agave nectar, brown sugar, eggs, and vanilla until everything is smooth and well combined. In another bowl, whisk the flour, baking powder, cinnamon, salt, baking soda, and cloves. Add the dry ingredients to the peanut butter mixture and stir until the dough just comes together. Then gently fold in the oats, grated carrots, and raisins. Drop spoonfuls of dough—about 1 to 2 tablespoons each—onto a baking sheet lined with parchment paper. Bake for around 15 minutes, or until the edges start to turn a nice golden brown. Let them cool a bit before enjoying!
Serving Options
Enjoy these cookies with a glass of cold milk or a warm cup of tea. They also pair nicely with a dollop of yogurt or a smear of nut butter for a quick snack or breakfast treat.
Reheating And Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed bag for up to three months, then thaw at room temperature before serving.
