Quick Carrot Cake Cookies

On a routine visit to see some family in PA, I was astounded to discover a huge vegetable garden at my grandparents house.
They gave me a huge bag if carrots, beets and garlic. I've been trying to make good use of them, and of course my primary focus has been sweets.
I stumbled upon this recipe and it seemed like the right fit.
The dough was easy to put together and the cookies baked up quick.

I should stress though, that you use real maple syrup, the fake stuff will just make these taste funky.
Quick Carrot Cake Cookies
(the original recipe)

1 cup All-Purpose Flour

1/2 cup Old-Fashioned Oats
1/2 cup Maple Syrup
1/4 cup Canola Oil
1/2 tsp Vanilla Extract
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Ground Ginger
1/2 cup Grated Carrots
1/2 cup Raisins
1/4 cup of chopped walnuts

Preheat oven to 325 degrees.
Mix all ingredients in a bowl until well blended.

Scoop out 1 tablespoon sized portions unto a greased baking sheet. (As you can see mine are too big, so do as I say, not as I do on this one.)
Bake for 15-18 minutes, or until golden brown.