Preheat oven to 350 F and line two baking sheets with parchment paper or a silpat.
To a stand mixer fitted with the paddle attachment (or a bowl with electric beaters), beat the vegan butter until softened. Add the brown and white sugar and beat until creamed.
Add in the flax egg and vanilla and beat until combined.
In another bowl, mix the flour, baking soda, powder, cinnamon, ginger, salt, brewers yeast, and ground flax. Add the dry ingredients to the stand mixer and beat on low until just combined.
Using a spatula, fold in the rolled oats, coconut, carrots, walnuts, apricots and ginger.
Roll one heaping tablespoon into a ball and place on the baking sheet. Gentle press down just a bit (they will flatten out in the oven). Repeat with the remaining cookies, spacing them an inch apart.
Bake for 20 minutes or until golden brown, rotating the baking sheet once half way through. Cool on a cooling rack.
Meanwhile, in the standmixer, beat the vegan cream cheese until soft, then add in the powdered sugar, almond milk and vanilla. Transfer to a piping bag.
Once the cookies have cooled to room temperature, drizzle with the cream cheese. Enjoy!