Step 1

Preheat the oven to 350°F and line two large baking sheets with parchment paper.

Step 2

In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.

Step 3

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.

Step 4

In a medium bowl, combine the carrots, almond butter, coconut oil, and maple syrup, and vanilla and stir well. Add the flaxseed mixture and stir well to incorporate.

Step 5

Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts.

Step 6

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.

Step 7

When cookies are completely cool, pipe with cream cheese frosting, if desired.