1. Begin my pre-heating your oven to 350˚ and lining a baking sheet with parchment paper then shred about ½-3/4 cup of carrots & set aside⁣
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2. If you’re making your own oat flour (recommended!), place 1.5 cups of oats into food processor or blender and pulse for a few seconds to make oat flour⁣
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3. Place flour into large bowl along with unblended oats, cinnamon, nutmeg, baking powder, salt, raisins, and stevia then whisk together⁣
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4. Melt coconut oil in a medium sized bowl then add egg, egg whites, vanilla extract, almond milk, agave/honey, and carrots & whisk together before pouring into large dry ingredients bowl ⁣
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5. Combine all ingredients well—texture will be pretty sticky! Then begin taking batter and rolling and slightly flattening before placing on baking sheet⁣
❗ I like to wet my hands before and throughout when creating cookies to avoid sticking! ⁣
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6. Bake for 20-25 minutes. While cookies are baking, whisk together non-dairy cream cheese (softened), stevia, and vanilla extract⁣
❗ Taste test the glaze and add more stevia if you’d like! ⁣
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7. Once the cookies are baked and cooled, drizzle glaze on top and let sit for about 30 minutes to slightly harden!⁣
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8. I store these in the refrigerator to keep optimal freshness⁣