Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.

In a food processor, combine the pitted dates, egg, peanut butter, and vanilla extract. Pulse until the mixture becomes sticky and forms a slightly smooth paste. It should hold together without large chunks of dates left.

Transfer this sticky blend to a large mixing bowl. Add the finely grated carrot, rolled oats, ground cinnamon, and baking powder.

Stir everything together until fully combined. The mixture will be moist but thick.

Wet your hands slightly (this helps prevent the dough from sticking) and shape the mixture into 14 even-sized balls. Place them spaced evenly on the baking sheet, then gently flatten each one with the palm of your hand or the bottom of a glass.

Bake for 14 to 17 minutes. You’ll know they’re done when the edges turn lightly golden and the cookies feel set but still soft in the center. Avoid overbaking, which can dry them out.

Remove from the oven and let the cookies cool on the baking sheet for 10 minutes. They will firm up slightly as they cool.