Carrot Cake Oatmeal Cookies

Carrot Cake Oatmeal Cookies 1½ cups all-purpose flour 1 cup white whole wheat flour 1 tsp. baking soda ¼ tsp. salt ½ tsp. baking powder ½ tsp. ground cloves 2 tsp. ground cinnamon 1 cup quick oats (not instant) ¾ cup brown sugar ¼ cup granulated sugar 1 cup coconut oil (or 2 sticks butter, softened) 2 large eggs 2 tsp. vanilla extract 2 cups grated carrot (3-4 carrots) ½ cup flaked coconut ¾ cup chopped walnuts powdered sugar milk Preheat oven to 350º F. In a medium bowl, combine flours, baking soda, salt, baking powder, cloves, cinnamon and oats. Mix well and set aside. With a mixer, beat together sugars and coconut oil in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy. Add carrots, coconut and walnuts; blend until combined. Batter will be a lumpy. Add flour mixture and blend at a low speed until just combined. Do not overmix. Drop by tablespoons onto ungreased cookie sheets and bake for 13-15 minutes. Watch them so they don’t brown too much! Immediately transfer cookies to a cooling rack. If you want your cookies a little sweeter, blend a small amount of powdered sugar with a small amount of milk in a bowl. Add milk or powdered sugar until to the perfect consistency you like. Drizzle it over the cookies and serve.