Carrot Ginger Cookies

Combine oats, flour, baking powder, cinnamon, ground ginger, cloves, nutmeg and salt in a bowl and whisk them all together well. Set bowl aside.

Get out a stand mixer fitted with the paddle attachment and beat coconut oil and molasses. Add eggs one at a time, followed by vanilla. Slowly add in the dry ingredients until it all disappears into the liquid. Turn off the mixer and switch to a spatula to fold in grated carrot and fresh ginger. Put the cookie dough in the refrigerator to chill for 25 minutes.

When 25 minutes is up, preheat oven to 350ºF and line two sheet pans with silicone mats. Use a 1 1/2 inch cookie scoop to scoop 12 perfect little mounds of dough onto each sheet. Gently press each mound down to flatten the cookie. Bake for about 15 minutes, until set and slightly crisp around the edges. Let cool for about 10 minutes on the sheets, then transfer gently with a spatula to cooking racks to finish cooling. They will be a little soft and flimsy, so that is why the spatula is necessary.

Enjoy immediately or pack in containers for later.