Preheat oven to 350°F (180°C). Lightly spray cookie sheets with vegetable cooking spray.
Combine oats, flour and baking soda; set aside. Combine granulated sugar, eggs and canola oil in a large mixing bowl, stirring until blended. Add pineapple with juice, coconut, carrots, cranberries, walnuts and vanilla, stirring until blended. Add dry ingredients, stirring until blended.
Drop 1 tbsp dough 4 cm apart, onto prepared cookie sheets. Bake 10 to 11 minutes or until lightly browned. Transfer to wire racks to cool. One serving is 1 cookie.
Per serving (1 cookie): 2 g protein, 4.5 g fat (1 g saturated fat), 9 g carbohydrates, 1 g fibre, 10 mg cholesterol, 30 mg sodium.