Ingredients

• 1 cup Almond Flour
• 1/2 cup Gluten Free Oat Flour
• 2 Tbsp Organic Coconut Flour
• 1 1/2 tsp Ground Cinnamon
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 cup Maple Syrup or agave nectar
• 2 Tbsp Almond Butter
• 2 Tbsp Coconut Oil melted
• 2 Tbsp Unsweetened Applesauce
• 2 Tbsp Almond Milk
• 2 tsp Vanilla Extract divided
• 3/4 cup Grated Carrots
• 1/4 cup Raisins
• 2 Tbsp Pecans chopped
• 15 oz Full-Fat Coconut Milk chilled overnight
• 1/2 cup organic Powdered Sugar

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, add almond meal, oat flour, coconut flour, cinnamon, baking powder, baking soda and salt. Whisk well to combine, making sure there are no lumps.
3. In a medium bowl, add maple syrup, almond butter, oil, applesauce, milk and vanilla. Whisk until fully combined.
4. Slowly pour wet ingredient into the dry ingredients. Stir until all ingredients are mixed together. Fold in carrots, raisins and pecans.
5. Scoop the dough in 1 tablespoon scoops onto a baking sheet. Slightly flatten the cookies (not much).
6. Bake for 14-16 minutes, until the tops are slightly crispy. Remove and let them cool on the pan for 10 minutes.
7. While the cookies are baking, scoop out the solid white coconut milk from the top of the can. Reserve the clear liquid for smoothies, if desired. In a medium bowl, place solid coconut milk and powdered sugar. Beat with an electric beater until there are no lumps. Scoop the icing into a zip-top bag and place in the freezer for 5-10 minutes.
8. To assemble the cookies, cut off one tip of the zip-top bag. Pipe the icing onto the bottom of one cookie, then place another cookie on top. Repeat with all of the cookies.