Carrot Cake Breakfast Cookies

Ingredients

• 1 ½ cups quick-cooking rolled oats
• 1 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¾ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• 1 large egg plus 1 egg white
• ½ cup unrefined coconut oil, melted
• ⅓ cup pure maple syrup
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups packed freshly grated carrots (from 4 medium carrots, about 8 ounces total)
• ½ cup walnuts, chopped

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