• Preheat oven to 350 degrees F, and line two cookie sheets with parchment paper.
• Make the flax egg: mix the water and flax meal together in a small bowl and let it sit for 5 minutes until it forms a gel.
• In a large mixing bowl, cream the buttery spread and sugars until light and fluffy.
• Add the flax egg and vanilla extract, and continue to mix. Add the shredded carrots and 2 tablespoons water.
• Add the gluten free flour, baking soda, salt, and cinnamon. Mix until combined.
• Stop the mixer and stir in the oats by hand.
• Take spoonfuls of dough and roll into a ball about one inch wide and place on the cookie sheet. Leave about one inch between cookies. Flatten the cookie slightly with the back of a spoon. Repeat with remaining cookie dough.
• Bake at 350 degrees F for 11-13 minutes.

Make the frosting:

• Place the powdered sugar, vegan buttery spread, and non-dairy milk in a mixing bowl. Beat on high speed until smooth. Add more liquid if desired.
• Place the frosting in a piping bag or use a spoon to drizzle it over the cookies.