Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Whisk together the flaxseed meal and water, and set aside.
Beat together cashew butter, syrup, molasses and banana in a large bowl. Add flax egg and mix to combine.
Pour in oats, quinoa flakes, baking powder, spices and salt and stir together.
Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
Bake cookies on center rack for 16 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
While the cookies are baking, prepare the frosting by melting together the coconut butter and coconut oil. Once smooth, whisk in maple syrup, followed by almond milk one tablespoon at a time. Whisk completely between each addition of milk to ensure the mixture doesn't get too runny.
Once the cookies are completely cool, spread with frosting. Sprinkle with shredded coconut if desired!
Enjoy immediately or store in the fridge and remove 5 - 10 minutes before serving.