Step 1

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

Step 2

In a large mixing bowl, add the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk until combined.

Step 3

Add the oil, eggs, and vanilla to the dry ingredients. Beat with a hand mixer for 2 minutes until well combined. Scrape down the sides and bottom of the bowl to avoid patches of dry ingredients.

Step 4

Stir in the pineapple, grated carrot, and white chocolate chips.

Step 5

Use a 1 Tablespoon cookie scoop, drop the batter onto your prepared cookie sheets about 2 inches apart.

Step 6

Bake for 8-12 minutes, until the cookies are cracked on top and edges are golden brown.

Step 7

Cool on the cookie sheets for 2 minutes before transferring to the cooling racks to cool completely.