Carrot Cake Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, oats, walnuts, and raisins (if using).
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For a healthier twist, you can use whole wheat flour instead of all-purpose flour, and swap out the granulated sugar for coconut sugar. If you prefer a dairy-free version, use a plant-based butter. You can also add in extras like shredded coconut or a handful of chocolate chips to change up the flavor profile. And don’t forget – if you’re a fan of cream cheese frosting, a light drizzle on top of these cookies makes them absolutely irresistible.