for the cookies
1 cup (100g) instant oats (measured like this and gluten-free if necessary)
¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) pure maple syrup
¾ cup (70g) freshly grated carrot (about 2 medium, peeled first!)
¼ cup (61g) finely diced pineapple (fresh or canned in 100% juice and drained)
3 tbsp (30g) raisins
2 tbsp (14g) finely chopped pecans
for the drizzle (optional)
1 tbsp (14g) Greek yogurt cream cheese, softened
1 ½ tsp nonfat milk
8-12 drops vanilla crème stevia, or to taste