Preheat oven to 325°F. and line a baking sheet with parchment paper or a silpat baking mat.
In a large bowl, combine oats, oat flour, quinoa flakes, pumpkin seeds, flax seeds, chia seeds, spices, salt and raisins. Stir to mix evenly.
In a medium bowl, combine applesauce, maple syrup, coconut oil and almond milk.
Add the wet ingredients to the dry ingredients and stir thoroughly to combine. Check to make sure there are no pockets of dry ingredients at the bottom of the bowl. Let stand for 5 minutes to allow the batter to soften and thicken slightly. (Great time to clean up the kitchen.)
Using a large cookie scoop or a ¼ or ⅓ cup measuring cup, scoop cookie dough on to lined baking sheet. Press down with bottom of measuring cup or with your fingers to flatten to ½ inch thickness.
Bake for 15 - 20 minutes or until cookies are beginning to brown around the edges. Remove to a cooling rack to cool completely before frosting.
Meanwhile, combine frosting ingredients in a small bowl, stirring with a spoon and adding almond milk one tablespoon at a time until smooth. Sometimes this combination "breaks" and separates. Just stir it again to re-combine, or reheat for a few seconds in a microwave to soften if it hardens too quickly.
Once cookies are cool, either drizzle or spread frosting with a knife on top of each cookie. Chill to set the frosting.