In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. 

In a separate bowl, whisk together the butter, egg, and vanilla. 

Stir in the maple syrup to the wet bowl and mix well

Add in the flour mixture, and grated carrot. Don't over mix.

Chill the dough in the fridge for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)

Preheat the oven to 325°F

Line a baking sheet with parchment paper.

Drop the cookie dough into rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.)

Bake at 325°F for 12-15 minutes. 

Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.