Carrot Cake Breakfast Cookies

Preheat oven to 350F. In a bowl, mix together with a spatula: 1 cup oats, 1 1/2 mashed banana, 1/3 cup peanut butter, 2 tbsp maple syrup, 1 tsp cinnamon, 1/2 tsp ginger, and 1/2 tsp nutmeg. After mixing, add in 1/2 cup shredded carrots and 1/3 cup chopped prunes or raisins. Bake for 18-20 minutes. For the icing, mix 2 tbsp coconut butter, 1 tbsp unsweetened almond milk, and 1 tbsp maple syrup together. Microwave for 10 seconds, then let sit for about 5-10 minutes to thicken up. Let the cookies cool completely before adding the icing.