makes 12 cookies; recipe adapted from original by Kathryne Taylor of Cookie + Kate
Preheat oven to 375° F. Line a rimmed sheet pan with parchment or a Silpat.
In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, nuts, and raisins and stir to combine.
Melt coconut oil in a small saucepan over low heat. Add honey and maple syrup, whisk to blend, then pour over the flour mixture. Stir just until combined.
Drop approx. 1/4 cup scoops of batter onto prepared sheet pan leaving a couple inches between each cookie. Flatten slightly with your fingers. Bake until the cookies are golden and firm around the edges, about 15–18 minutes. Let cool 10 minutes on the pan, then transfer to a cooling rack.