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Ever wanted carrot cake, but in easy cookie form? I got your back with these indulgent carrot cake sandwich cookies.
Carrot Cake Sandwich Cookies
Yeah, carrot cake is good. But carrot cake sandwich cookies can fit in your purse.
Carrot cake, in cookie form, with cream cheese frosting sandwiched in the middle. It is a beautiful sight.
Indulgent and decadent in true dessert fashion. Just vegan-ized! But honestly, you cannot even tell these are vegan. Dessert is probably one of the easiest dishes to make vegan. I don't have a ton of dessert recipes here on the blog, simply because I don't typically make dessert unless it's a holiday, but if you are looking for more vegan dessert recipes, head here.
Okay - back to the cookies. For the filling, we are just using a basic vegan cream cheese frosting. You can find vegan cream cheese at almost any grocery store these days. Go Veggie, Tofutti, and Kite Hill are all brands I have tried and enjoyed. Trader Joe's even has their own vegan cream cheese.
For the vegan butter used in this recipe, I used Earth Balance. Just use your favorite!
To sweeten these cookies up, we'll use a combination of brown sugar and maple syrup. You may have read somewhere that sugar is processed using bone char. It's true. For many brands, but not all. To play it safe, I always purchase organic sugar, which never uses bone char.
These carrot cake cookies do not disappoint if you enjoy them without the filling. Total carrot cake in cookie form deliciousness.
Did you make these? Snap a photo and tag me on Instagram!
Carrot Cake Sandwich Cookies
- ½ cup vegan butter softened at room temp
- ¾ cup brown sugar packed
- 2 tablespoon maple syrup
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1.5 cup rolled oats
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup almond milk
- ½ cup grated carrots
- ⅓ cup chopped pecans or walnuts
- ½ batch cream cheese frosting
- In a large bowl, beat together the vegan butter, brown sugar, maple syrup, and vanilla.
- In another bowl, whisk together the flour, oats, baking soda, cinnamon, and nutmeg.
- Add the dry ingredients to the butter mixture and mix together. Mix in almond milk. Fold in the grated carrots and pecans.
- Let the mixture sit in the fridge for 30 minutes.
- Pre-heat your oven to 325F degrees and line a baking sheet with parchment paper.
- Taking about a heaping tablespoon of cookie dough, form a ball for each cookie and place on baking sheet at least 2 inches apart. Press the dough balls down slightly with your fingers to form thick discs.
- Bake for 14 minutes. They'll still be soft, but they'll firm up a bit once cooled.
- While the cookies are cooling, make the cream cheese frosting.
- Dollop a tablespoon or two of frosting on the flat side of half of the cooled cookies. Complete your sandwiches with the other half of the cookies.
- These are best stored in the fridge if not eating right away.
Have you tried making these ahead of time and freezing them? Thanks!
My kids and my family love this receipe loads. Thank you for this creation. Have made it a couple of times and planning to make it again to surprise my kids today.
These turned out so good! The cookies taste great on their own but the frosting takes them over the top. I'll definitely make these again. Thanks for the amazing recipe.
5 stars! Loving this recipe to pieces. The sandwiches are so stinking cute. So easy to make and came out just like your pictures. 🙂
Is there a way to make these GF? Should I use less flour, more liquid?
Hey, Kaitlyn. I have not tested these with a gluten-free flour yet but I believe you should be okay using a 1-to-1 GF flour like Bob's Red Mill.
I make these all the time (as plain cookies, not sandwiches). They taste fantastic and are so quick and easy to make. I also love mixing it up with extra bits and bobs like sultanas, sunflower seeds or extra spices.
The recipe is so flexible, I find I can make a batch even if I’m missing ingredients as long as I have the baking powder, carrot, any type of flour and some liquid! I never have vegan butter at hand unless I’ve specifically planned beforehand to bake cookies (hardly ever) and I’ve made these successfully with alternatives including applesauce, mashed banana, cocoa butter, vegetable oil and aquafaba in various combinations. I just tweak the wet and dry ingredients ratios until the batter looks good! Resting the mixture in the fridge makes the most well-formed cookies but they come out fine without as well!
So so happy you are loving them! Thank you for your comment!
Would using a nut free milk alternative alter the recipe? Or can it be swapped evenly. I’m thinking coconut or pea milk, my son is allerig. To dairy and nuts.
Just re read the recipe and realized it also calls for nuts Sorry I didn’t see that at first .
You can use any nut-free milk alternative in the same amount, and you can also just leave out the nuts!
Wow!! I really think that you should look at you the way this recipe is written. I followed every instruction. I got ten cookies in total , that means five cookie sandwiches!!! The cookies spread way out!!!!
Hi Marie, I've made this recipe a few times. My thought is that you missed one of the dry ingredients or the measurements were off which would result in not enough cookies/the cookies spreading out too much.