Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.: The warm scent of the oven as it reaches 350 degrees F readies the space for baking, and a lined sheet prevents sticking while promoting even browning. You should notice the kitchen starting to feel cozy and slightly warm, and by the time the dough is ready the oven will be at peak temperature so cookies bake consistently. Using a Silpat or parchment also makes cleanup effortless and helps the bottoms brown evenly. Common mistake to avoid is putting cold dough into an oven that is not fully preheated, which can lead to uneven spread and texture.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.: As you whisk, you will smell the spices blooming, and the flour will take on a faintly warm aroma from the cinnamon and nutmeg . This dry mix ensures even distribution of leavening and spice so pockets of bitter baking soda or clumps of spice do not appear in the cookies. The light, powdery texture of the combined dry ingredients is the sign you are ready for the wet mix. Avoid skipping the whisking step, since unevenly mixed leavening can cause some cookies to overrise while others remain dense.
In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract and beat until well combined. Next, add the shredded carrots. Mix until combined.: When you cream the coconut oil with the sugars, the mixture should look glossy and slightly aerated, which helps trap small air bubbles for a lighter bite. After adding the egg and vanilla extract , the batter will deepen in color and smell richer, showing that the ingredients have emulsified. Folding in the shredded carrots introduces moisture and tiny flecks of orange throughout the dough, which will help keep the cookies tender as they bake. A common error is overmixing at this stage, which can make the texture tough rather than soft, so stop once the carrots are evenly distributed.
Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins.: As you incorporate the dry mix, do it gradually so the batter stays cohesive and not overly stiff. The dough will begin to thicken and take on a rustic look when the old fashioned oats are folded in, and you will feel the chewy elements as they distribute. Adding the sweetened coconut flakes and the raisins last preserves their texture and prevents them from breaking down into the dough. If you overwork the batter here, the cookies can become dense, so aim for a uniformly mixed dough with visible pieces of oats and fruit.
Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.: Dropping the dough in even mounds promotes uniform size and baking. During baking you will hear a faint settling sound and see the edges turn a light golden color while the centers remain slightly soft. The smell will be warmly spiced and sweet, carrying notes of caramel from the brown sugar. Letting them cool on wire racks prevents residual heat from overbaking the bottoms and preserves a tender center. Avoid baking them until fully hard, since they firm as they cool; pulling them too late will create a dry cookie.
While the cookies are cooling, make the cream cheese glaze. Mix together the cream cheese, powdered sugar, milk, and vanilla extract in a medium bowl. Using a spoon, drizzle the glaze over the cooled cookies. Let cookies sit until glaze hardens up. Serve!: The glaze should start silky and cool, and as you whisk the cream cheese with the powdered sugar , it will develop a glossy sheen and slightly thick drizzle. Drizzling over fully cooled cookies yields a set, attractive finish; if the cookies are warm the glaze will run and not adhere properly. As the glaze firms, it picks up the vanilla aroma and provides a creamy contrast to the chewy cookie base. A common slip is glazing too early while the cookies are warm, which causes the glaze to melt and lose its texture.
Note-you can use whole wheat flour or all-purpose flour instead of white whole wheat flour. Use the same amount.: you can use whole wheat flour or all purpose flour instead of white whole wheat flour. Use the same amount.
