I'm not sure whether to classify these as cookies or scones, because they are somewhere in between. But what I can vouch for is the taste (if you are a fan of ginger, that is). I recently went to a ginger-themed party and, as I often do, defaulted to baking for my contribution. I loved the idea of the taste of carrot cake with an extra spike of ginger to complement the other spices I regularly use. These turned out tasting pretty great, although the texture is definitely rather cake-y and not very chewy (at least, not in the way that cookies often are). I'd actually suggest shaping these into triangles and serving for breakfast as a scone! I personally liked the ones without raisins better than the ones with them. I didn't add any nuts to mine, either, although I've included them below as an optional ingredient (some people like nuts in their carrot cake, and if you're one of those people, you'd probably like them in these, too). So just let your own taste guide you in this one. And gather all of your ginger-loving friends to help you eat these!
Carrot Ginger Scone Cookies
3/4 cup Spectrum Organic Shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 tsp. vanilla
4 tbsp. So Delicious Coconut Milk
1 1/2 cup gluten-free flour blend (your favorite kind)
1 tsp. baking powder
1/2 tsp. salt
1 1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tsp. pumpkin pie spice
1 cup finely shredded carrots
1/2 cup shredded coconut
1/2 cup gluten-free rolled oats
optional: 1 cup raisins + 1/2 cup ground walnuts (although I liked these better without them)
Preheat oven to 350 F. Line two cookie sheets with parchment paper.
In a large bowl, cream together the shortening and sugar. Add the egg and vanilla and mix with an electric mixer on high speed until it is creamy.
In a separate bowl, combine the flour, baking powder, salt, ginger, pumpkin pie spice, and nutmeg. Add little bit little to the butter-sugar mixture, alternating with a tbsp. at a time of So Delicious Coconut Milk. If the batter is too dry, add more coconut milk one tablespoon at a time.
Add the shredded carrots, coconut, and oats and mix in by hand. For larger cookies, drop by tablespoonful onto the cookie sheets and bake for about 14 - 16 minutes at 350 F, or until set on top and slightly brown on bottom. For bite-size cookies, drop by teaspoonful and bake for 10 - 12 minutes.
Let sit on hot baking sheet for 2 - 3 minutes when they come out of the oven, then remove to a wire rack to cool. When completely cooled, store in an airtight container.
If desired, top with a buttercream icing for a mini-carrot cake effect. But they are delicious by themselves, too!