In a large bowl, stir the oats, flour, baking powder, cinnamon and salt, if using. Set aside.

In a microwave-safe mixing bowl, melt the butter and allow to cool for a few minutes. Add the egg and vanilla and mix well.

Add the honey and mix till completely combined. The mixture will turn translucent and amber coloured. Fold in the flour and oats mixture till combined.

Finally fold in the carrots and nuts. Cover the bowl with clingfilm and chill for 30 to 40 minutes.

Preheat the oven to 160 C and grease a baking tray or line with a silicone sheet.

Form equal-sized balls of the chilled cookie dough, press a pecan piece on top if you like and flatten slightly. Bake for 15 minutes, or 20 minutes for a crunchier cookie. Serve warm!