Let's Begin!

• Preheat the oven to 350°F and line two large baking sheets with parchment paper.
• In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
• In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In a separate bowl, combine the carrots, almond butter, coconut oil, maple syrup, and vanilla and stir well. Add the flaxseed mixture and stir well to incorporate.
• Add the wet ingredients to the bowl of dry ingredients and fold in just until combined.
• Scoop ¼ cup of batter for each cookie onto the baking sheets. Bake one sheet at a time for 20 to 24 minutes or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
• When cookies are completely cooled, pipe the cream cheese frosting on one cookie, then sandwich another cookie.
• Serve, and enjoy with family and friends!