Preheat oven to 350 degress and line 2 cookie sheets with parchment paper.

In medium bowl whisk flour, tapioca starch, potato starch, xanthan gum, baking soda, cinnamon, cloves, nutmeg, and salt together.

In small separate bowl mix egg replacers (2 tbsp of mixture with 4 tbsp of warm water) and set aside. You will want to time this so that once mixed, the egg replacer is only left to sit 1-2 minutes to set.

In stand mixing bowl mix brown sugar, granulated sugar, coconut oil (not melted), egg replacer, and vanilla.

Add wet ingredients to dry ingredients to form dough with spatula.

Add in carrots and oats and continue to form dough.

Place 1.5 tablespoon size balls on cookie sheet 3 inches apart

Bake 8 minutes then gently flatten with back of spoon and finish baking

Bake remaining 7 minutes. Remove from oven and reshape edges if necessary. If cookies spread to much this is the time to gently reshape them before they cool.

let cool 10 minutes on cookie sheet then transfer to wire rack

Let cookies cool completely before icing them.

In small bowl mix 1 cup powdered sugar with 2 tablespoon of coconut milk.

Line a cookie sheet with parchment paper. Place the cookies on the tray and drizzle each cookie with icing using a spoon or fork.

If you need more glaze make a new batch, I do not recommend doubling the icing recipe.

Let icing dry completely. Rotate them occasionally.

Serve and enjoy!