Step 1

Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.

Step 2

Add carrot puree, maple syrup and cinnamon to a large mixing bowl. Stir until the ingredients are evenly mixed. Add in oats and stir until they are evenly mixed in and coated. Let the batter sit for about 5 minutes so it thickens slightly. If you want to add mix-ins like chopped nuts, chocolate chips or raisins, stir them in.

Step 3

Use a 1 tbsp cookie scoop to scoop 2 tbsp of cookie batter per cookie. Release the cookie batter onto the prepared baking sheet, spacing cookies about 1.5 inches apart.

Step 4

Use the back of a metal spoon to flatten dough slightly and shape the sides so that they form thick round disks (between 1/2 -3/4 inch thick). You can make your cookies thicker or thinner if you desire but know that your baking time may need to be adjusted. If your dough is too sticky, wet the spoon lightly with water and then shape the cookies. The cookies will not spread much during baking, so shape the cookies how you want the final outcome to be.

Step 5

Bake cookies for about 15-20 minutes or until done (mine took 18 minutes). When cookies are done, they should no longer look wet. They should also peel easily off of the parchment paper or silicone baking mat. Let cookies cool before removing and eating. You can also top the cookies with frosting before eating. Store uneaten cookies in an airtight container in the fridge or freezer.