An easy one-bowl Easter sweet treat that you can feel good about eating. Even at breakfast!
Preheat the oven to 350 deg F. Prep a cookie sheet with a non-stick mat, or spray on your favorite non-stick spray.
In a large bowl, add peanut butter and honey. Mix well.
Add in the oats, carrots, vanilla extract, cinnamon, nutmeg, dried fruit and water. Mix till thoroughly combined. The mixture should hold together when pressed with your fingers.
Take large tablespoons and roll into a ball in your hand.
Place the balls on the cookie sheet and use your hand to press the ball into a flat cookie shape, about 1/2" thick.
Repeat steps 4) and 5) with the remaining mixture.
Bake at 350 degrees for 15-20 minutes until lightly golden brown.
Allow the cookies to cool completely before frosting.
In a small bowl, mix all ingredients together with a whisk till smooth and drizzle-able.
Drizzle frosting on the cooled cookies, or use a piping bag or resealable bag with a small piece of the corner cut off, to pipe frosting on the cookies.
Store cookies in an airtight container in the fridge for up to 1 week.