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Shred carrots on grater, or you can finely chop in processor.
Puree banana in blender or processor until smooth.
Combine all ingredients in a medium-sized bowl and stir until well combined.
Flip dough out onto a well-floured surface.
Press flat with your hands to ¼” to ½” thickness, cut out dough using a cookie cutter in your desired shape.
Place carrot cookies on greased baking sheet and bake in oven preheated to 350° F for 30 minutes.
At this point, you can pull cookies out for a slightly soft cookie, or turn off the oven, crack the door, and allow cookies to remain in the oven for an additional 20 minutes to become hard.
Store in an airtight container in the refrigerator for a week or freeze for up to 3 months.