Prepare the flax egg: In a small bowl, mix one tablespoon of ground flaxseed meal with three tablespoons of water. Let it sit for about five minutes until it thickens into a gel-like consistency.

In your large mixing bowl, combine the flour, oats, cinnamon, ginger, nutmeg, baking powder, baking soda, and sea salt. Stir them well.

In the medium bowl, whisk together the melted coconut oil, maple syrup, and prepared flax egg until smooth.

Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together gently without overmixing.

Add finely grated carrots and chopped walnuts to the dough and fold them in gently.

Chill the dough in the refrigerator for about 20 minutes.

Preheat your oven to 350°F (175°C) and line your baking sheet with a silicone mat.

Scoop rounded tablespoons of dough onto the sheet and flatten them slightly.

Bake for 12 to 15 minutes until the edges are golden brown.

Let the cookies rest on the pan for five minutes before transferring them to a wire rack to cool.