Step 1

Preheat oven to 350°F

Step 2

Mix flax eggs and set aside to thicken.

Step 3

Add vegan butter and both sugars to a stand mixer and beat until light and fluffy – about 5 to 7 minutes.

Step 4

Mix thickened flax eggs, vanilla extract, and almond extract. Turn the mixer on medium-low speed and add the flax egg mixture until combined.

Step 5

Add flour, baking soda, salt, and spices to the butter mixture and beat until just combined. Careful not to overmix the flour. Fold in the shredded carrot.

Step 6

Using a cooking scoop, scoop dough onto a lined baking sheet about 2 inches apart. Bake for 11-12 minutes or until golden.

Step 7

Once baked remove from the oven and allow the cookies to rest on the hot baking sheet for an additional 5 minutes before transferring to a cooling rack.

Step 8

To make the glaze, combine icing sugar, non-dairy milk, and vanilla extract until smooth. Drizzle over cooled cookies.