In a medium mixing bowl, whisk together the instant oats, whole wheat flour, baking powder, ground cinnamon, and a pinch of salt.

In a separate bowl, combine melted coconut oil or unsalted butter with one large egg and vanilla extract. Whisk until smooth, then add pure maple syrup.

Slowly stir the wet mixture into the dry ingredients. Gently fold in the freshly grated carrots.

Cover the cookie dough with plastic wrap and chill in the refrigerator for 30 minutes.

Preheat your oven to 325°F. Line a baking sheet with parchment paper.

Scoop the chilled dough onto the sheet in rounded spoonfuls, spaced about two inches apart, and slightly flatten each scoop.

Bake for 12 to 15 minutes until the centers feel slightly soft but hold their shape.

Remove cookies from the oven and let them cool on the baking sheet for 15 minutes.