Start by making the frosting. Place the vegan cream cheese, powdered sugar and vegan butter in a medium bowl and mix with an electric or hand mixer. Place the frosting in the fridge for 30 minutes to harden.
¾ cup vegan cream cheese, ¼ cup powdered sugar, 2 tablespoons vegan butter
Preheat oven to 350°F / 175°C
To make the flaxseed egg, mix the flaxseed meal with water and let it sit for approximately 5 minutes to thicken.
1 flax egg
Add flaxseed egg, vanilla extract, cinnamon, brown sugar, maple syrup, and softened butter to a medium bowl. Stir until combined.
1 tsp vanilla extract, ½ cup brown sugar, ½ cup softened vegan butter or coconut oil, 1 teaspoon ground cinnamon, ½ cup maple syrup
Add shredded carrot and stir to combine, then add baking powder, almond flour, and oat flour. Mix to combine.
1½ cups shredded carrots, 1 teaspoon baking powder, 1 cup almond flour, 1 cup quick oats
Fold in chopped walnuts and stir again.
1 cup walnuts or pecan nuts
Prepare a large baking tray with parchment paper. Scoop around 2 tbsp of the batter per cookie onto the tray and flatten a little with the back of your spoon. Place the cookies at least 1 inch from each other as they'll spread when cooking. This recipe should make around 20 cookies (for 10 sandwich cookies).
Bake them for 15-18 minutes or until golden on the edges.
Let them cool completely before transferring to a plate or rack.
Once the cookies are at room temperature, prepare the ice cream cookies by adding 1-2 tbsp of the frosting to each cookie. You can consume them straight away, or freeze them for at least one hour, which will make the cookie sandwich harder like ice cream.