In a large mixing bowl, mix brown sugar and oil. Add eggs, and vanilla and cream together.
In a separate bowl combine wheat flour, oat flour, baking powder, soda, cinnamon, ginger, and salt. Add to wet ingredients and mix until incorporated.
Add shredded carrots, raisins, and coconut. Mix gently to to combine.
Add chocolate chips and stir.
Preheat oven to 350 degrees. Drop cookies onto parchment lined paper in tablespoon sized balls. Bake for 8-10 minutes. Cookies will look puffy and underdone. Remove from oven. I didn't want my cookies to be too puffy so I smashed them down with the bottom of a glass. Of course it's optional, but I like them this way!
Note: These cookies freeze beautifully! I put 3 cookies in individual bags. They are perfect for grabbing out of the freezer and throwing in a backpack as we are headed out for the day.