Carrot Oatmeal breakfast cookies

I ripped this recipe out from a quarterly newsletter that was sent out from our insurance company when we lived in the Bay. I liked that the recipe was eggless, and that it didn't have any white sugar in it.

Carrot Oatmeal Cookies (recipe developed by Farm Fresh to You)

Ingredients:
1 cup whole-grain flour
1 teaspoon baking powder
1/2 teaspoon (scant) sea salt
1 cup oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup carrots, shredded or grated
2/3 cup walnuts, chopped
1/2 cup maple syrup
1/2 cup butter, melted
1 teaspoon fresh ginger, grated

Directions:
Preheat the oven to 375 degrees Fahrenheit.
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 of 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 into a silpat or parchment-lined baking sheet, and gently press the dough into a cookie form with a spoon or your hand. Bake in the top 1/4 of the oven for 15 minutes or until the cookies are golden brown. Remoce from the oven, and let cool on a wire rack. Store any leftovers in an airtight container.

My Notes:
1. I used whole wheat pastry flour as the whole grain, and I would do that again.
2. I used the whole 1/2 teaspoon of salt (not scant)
3. I used rolled oats, and liked it, but I bet instant oats would be just fine.
4. I added nearly a tsp of cinnamon and a heaping 1/4 spoon of nutmeg. I'd consider ground cloves and allspice for next time.
5. I shredded the carrots, so no water really came out-- I didn't have to squeeze any extra moisture out.
6. I added closer to 3/4 cups of walnuts, and I followed the directions exactly and added them into the dry mix before adding the wet ingredients. It worked fine.
7. I used slightly more ginger and I grated it right over the bowl of wet ingredients so that the ginger juice dropped into the mix as I grated.
8. After I mixed it, I let the dough rest in the fridge for about 30 minutes to let the butter firm up a bit.
9. Took about 12ish minutes in my oven.
10. These cookies don't really spread, and I didn't smoosh the tops so they turned out as morsels. They'd look more cookie like if I'd rolled them and shaped them.
11. Made about 18 cookies.
12. TK really liked them! Will make again. Not too sweet, and the maple flavor is there, subtly.