• Preheat oven to 350F
• Peel and grate carrots (use food processor, hand grater or chop shredded store bought carrots). Reserve carrots to the side.
• In a large bowl, combine ground flax, water, applesauce and maple syrup.
  3 tablespoons ground flax, ¼ cup water, ¼ cup unsweetened applesauce, ¼ cup maple syrup
• Add the gluten free flour, rolled oats, cinnamon, ground ginger and baking powder to the wet ingredients. Stir well.
  ¾ cup rolled oats, 1/4 cup gluten free flour, 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1 teaspoon baking powder
• Add the tahini to the batter and stir to combine.
  ¼ cup tahini
• Add grated carrots and chopped pecans. Stir well to ensure carrots are well incorporated.
  ½ cup shredded carrots, ¼ cup chopped pecans
• Place a piece of parchment to a baking sheet, spray with non-stick spray (olive oil, avocado oil or coconut oil). Add carrot cake batter 2 tablespoons at a time to the baking sheet to form cookies. This makes 12 cookies.
• Wet your hands and press down the cookies. Be sure to form them evenly. They don't spread during baking.
• Bake at 350 for 14 minutes. After baking, allow to cool at least 15 minutes to fully set the cookies and before frosting.

Cashew Frosting

• Soak the cashews Add cashews to a bowl with boiling water and let soak 5 minutes.
  ½ cup raw cashews
• After soaking, drain the water from the cashews and discard the soaking water.
• Add the soaked cashews, 1/4 cup water and maple syrup to high speed blender.
  ¼ cup water, 1 tablespoon. maple syrup
• Blend on high 1 minute. Check the frosting and blend again 1-2 minutes if needed depending on your blender.
• Add the frosting to a plastic bag, cut off the tip (cut more off the tip than you think so that small chunks from the cashews can easily pass through). Drizzle the frosting over the cookies. Alternatively you can just frost the top of the cookies with the frosting without drizzling it.
• Store on the counter 3-4 hours or store in the fridge up to 5 days.