In a medium bowl, stir together the nut butter, maple syrup, coconut sugar, vanilla, cinnamon, and salt until smooth. Fold in the oats and grated carrot until a sticky dough forms.

Use a small cookie scoop or spoon to form 1.5-inch rounds. Flatten slightly into cookie shapes and place on a parchment-lined tray.

Refrigerate the cookies for 20–30 minutes, or until firm.

In a microwave-safe bowl or over a double boiler, melt the white chocolate with the coconut oil until smooth. Dip each chilled cookie halfway into the melted white chocolate, or drizzle it over the tops.

Set & store: Place the coated cookies back on the parchment and refrigerate until the chocolate is set, about 10 minutes. Store in the fridge for up to one week or freeze for longer storage.