Preheat the oven to 375°F/190°C. Line 3 baking sheets with parchment paper or a silicone baking sheet. Set aside.
Make the flax egg. In a small heat proof bowl, mix the ground flax seeds with boiling water. Mix well and set aside for 5 to 10 minutes to gel together.
Mix the wet ingredients. In a large bowl with your hand mixer, or in a stand mixer with the paddle attachment, mix the butter with the white and brown sugars on medium speed for about 2 to 3 minutes. You want this to be light and fluffy. Add the flax egg mixture, shredded carrots, raisins, orange zest, and the vanilla extract.
Mix the dry ingredients. In a medium sized bowl, sift together the dry ingredients: All purpose flour, baking powder, baking soda, cornstarch, salt, cinnamon, and ginger. Now add the dry ingredients to the wet, mixing on low speed, and making sure to scrape down the sides of the bowl to ensure all the ingredients are mixed together. Add the oatmeal and walnuts (or pumpkin seeds if making nut free). Let it mix together one more time.
Transfer. Scoop the cookie dough onto the prepared baking trays using a 1 tablespoon cookie scoop, or using a tablespoon.
Bake. Bake the cookies for 14 to 16 minutes or until the cookies are golden brown in color and have crisp edges. Remove them from the oven and let them rest on the hot cookie trays for 10 minutes before removing to a wire rack to finish cooling. Enjoy!
Optional Frosting. In a small bowl, mix together 1 cup of powdered sugar with a half tablespoon of water. Drizzle over top of the cookies.
