Combine the flour, baking powder, baking soda, salt and spices in a small bowl. Whisk together until well mixed. Set aside.
1 ⅖ Cup Gluten Free 1-to-1 Flour Blend, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, 1 teaspoon Cinnamon, ¾ teaspoon Ginger, ¼ teaspoon Nutmeg, ⅛ teaspoon Allspice
Combine butter, sugar and brown sugar in the bowl of an electric mixer. Beat on medium speed for 3 minutes until fluffy in texture. Scrape down the bowl.
¾ Cup Vegan Butter, ¾ Cup Sugar, ½ Cup Light Brown Sugar
Add the vanilla and maple syrup. Beat for another 60 seconds. Scrape down the bowl.
1 tablespoon Maple Syrup, 1 teaspoon Vanilla
Add the flour mixture and mix on the lowest setting until just incorporated.
Remove the bowl from the mixer. Add the oats, pureed carrots and walnuts. Stir together with a spatula until evenly incorporated.
1 ½ Cup Gluten Free Oats, ¾ Cup Carrots, ½ Cup Walnuts
Cover bowl with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
Remove dough from the refrigerator and scoop into balls about the size of a golf ball. Place on prepared baking sheets leaving 2-3 inches between balls. Using your fingers to flatten the balls slighty. The dough will be stick and a little wet.
Bake in preheated oven for 9-10 minutes, until edges are just set. Remove from the oven and cool on the baking sheet for 3 minutes. The move cookies onto a cooling rack to cool completely before frosting.