1-Preheat the oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.

2-Mix dry ingredients: In a large bowl, whisk together 1 cup (90 g) quick-cooking oats, 1 cup (144 g) white whole wheat or regular whole wheat flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon fine sea salt, and ¼ teaspoon ground ginger.

3-Add mix-ins: Stir in 1½ cups (175 g) peeled and grated carrots, 1 cup (125 g) roughly chopped raw pecans or walnuts, ¼ cup (40 g) golden raisins, and ¼ cup (20 g) unsweetened coconut flakes if using.

4-Prepare wet ingredients: In a separate bowl, whisk ½ cup (170 g) honey or maple syrup with ½ cup (100 g) melted coconut oil until smooth.

5-Combine: Pour the wet mixture into the dry ingredients and stir just until mixed. The dough will be moist and sticky, perfect for soft cookies.

6-Scoop and shape: Drop ¼-cup scoops of dough onto the baking sheet, spacing them 2 inches apart. Gently flatten each to about ¾ inch thickness with your fingers or a spoon.

7-Bake: Bake for 15 to 17 minutes until edges turn golden and firm to the touch.

8-Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temp!