Instructions

1. Stir the chia seeds and water and allow to sit for 15 minutes to thicken.
2. In the meantime, whisk together the dry ingredients into a medium bowl. In another bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry mixture, add in the chia egg, and stir just until incorporated.
3. Fold in the carrots, raisins and walnuts, then chill the dough in the refrigerator for at least 30 minutes.
4. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
5. Scoop 2 tablespoons of cookie dough and roll it into a ball. Place onto the baking sheet and flatten until about 1/2″.
6. Bake for 15-17 minutes, or until the bottom has browned.
7. Remove from the oven and cool on the pan for 10 minutes.

Filling

1. Refrigerate can of coconut cream, 3-8 hours but preferably overnight.
2. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
3. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl along with the cream cheese. Reserve remaining liquid from the coconut can for smoothies, if desired.
4. Using an electric mixer with chilled beaters, beat on medium speed then turn to high speed.
5. Whip until fluffy, about 5-6 minutes, then add in maple syrup, vanilla and lemon. Whip for 1 minute more, then transfer into a large ziplock bag or a reusable piping bag.
6. Place in the refrigerator to chill for 20 minutes.

Assembly

1. To assemble the cookies, pipe the icing onto the bottom of one cookie in a circular fashion (from the outside in), then place another cookie on top. Twist to allow it to settle into the filling, then repeat with all of the cookies.