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

In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, combine the melted coconut oil, brown sugar, honey (or maple syrup), egg, and vanilla extract. Mix until well blended.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Fold in the grated carrots, raisins (or chopped dates), and nuts (if using) until evenly distributed.

Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.