Step 1

Preheat oven to 375°. Whisk flour, cinnamon, salt, baking powder, and baking soda in a medium bowl.

Step 2

Mix carrot, egg, walnuts, oats, yogurt, oil, pepitas, maple syrup, raisins, flaxseeds, and ¼ cup coconut flakes in a large bowl. Add dry ingredients and mix well to combine. Let sit 10 minutes at room temperature to thicken slightly. Transfer remaining 2 cups coconut flakes to a medium bowl.

Step 3

Scoop scant ¼-cupfuls directly into bowl of coconut flakes and toss gently to coat (dough will be sticky). Arrange coconut-coated dough on 2 large, parchment-lined baking sheets, spacing 2" apart. Flatten each ball slightly.

Step 4

Bake cookies until coconut is golden and tops spring back when touched, 15–17 minutes. Let cool.

Step 5

Do Ahead: Cookies can be made 4 days ahead. Store in an airtight container at room temperature.