Preheat the oven to 375 F. Line a baking sheet with a silicone baking mat. In a blender or food processor combine oats and almonds. Process for 1 minute, then pulse until a coarse flour forms. Transfer almond oat flour to a medium sized bowl. Add the whole wheat pastry flour and baking powder and whisk to combine.
Add the carrot, coconut oil, agave and panela. Fold together until a thick and sticky dough forms. Using a 3 tablespoon ice cream scoop, drop cookies onto the prepared baking sheet.
Put the cookies in the oven and immediately lower the temperature to 350 F. Bake until crisp on the out-side and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a cooling rack to cool completely.
Put the white chocolate in a small microwave-safe bowl. Microwave chocolate for 20 seconds, stir, and repeat until smooth.
Place 1 tablespoon each of melted white chocolate into 3 additional small bowls. Tint one bowl orange using red and yellow food coloring. Tint the second bowl blue using blue food coloring. Tint the third bowl green using yellow and blue food coloring. The colored chocolate will become the texture of a soft putty or dough.
To create the chicks, roll out small pearls of blue and green chocolate for the eyes. For the beaks, roll small pearls of orange chocolate and pinch one end into a point. Set aside.
For the feet, flatten the orange chocolate and cut out small triangles. Cut the top of each triangle into thirds while keeping the bottom intact. Place a little bit of melted white chocolate on the widest part of the feet then press a cookie onto the feet and hold for a moment until the chocolate sets and the feet adhere.
To add the eyes and the beak, press a toothpick into each cookie to mark where you would like the eyes and beak to go. Add a bit of melted chocolate to one side of the beak and press into the cookie. Repeat with the eyes, pricking each eye in the center with the tip of a toothpick to create pupils.