1 cup whole grain flour
1 teaspoon baking powder
1/2 scant teaspoon salt
1 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup Red Dog Farm carrots, shredded or grated
2/3 cup walnuts, chopped
1/2 cup maple syrup
1/2 cup butter, melted
1 teaspoon fresh ginger, grated

Preheat the oven to 375 degrees F.

In a large bowl, whisk together the flour, baking powder, salt, oats, cinnamon and nutmeg. Squeeze out any extra moisture from the carrots (there will be a lot if you grated them) and add the carrots and nuts to the bowl with the flour.

In a small bowl, whisk together the maple syrup, melted butter and ginger. Pour the maple syrup mixture into the flour mixture and stir until just combined.

Drop the batter in tablespoon-size amounts onto a parchment-lined baking sheet and gently press the dough into a cookie form with a spoon or your hand. Bake in the top 1/3 of the oven for 15 minutes, or until the cookies are golden brown. Remove from the oven and let cool on a wire rack. Store any leftover cookies in an airtight container.