Soft and delicious, these carrot cake oatmeal cookies are a perfect springtime dessert!
Preheat oven to 350 degrees, 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 for 11-13 minutes.
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.
Store cookies in an airtight container. They should stay fresh for about four days.
Nutrition facts are for one cookie with frosting.