Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray.

In a mixing bowl, combine the flour, baking soda, cinnamon, nutmeg and salt.

In another bowl, whisk together the almond butter, maple syrup and vanilla. Add in the yogurt and whisk again. Mix in the shredded carrots.

Combine the wet and dry ingredients, stirring until evenly incorporated.

Drop spoonfuls of the batter onto the baking sheet, forming about 27 cookies.

Bake for 10-14 minutes, until the bottoms of the cookies are lightly browned and the cookies feel soft but cooked through.

Allow to slightly cool before transferring the cookies to a cooling rack.

Store the cookies in an airtight container in the fridge.