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
Carrot cake in cookie form, filled with delicious vegan cream cheese frosting!
- 1/2 cup vegan butter softened at room temp
- 3/4 cup brown sugar packed
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1.5 cup rolled oats
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup almond milk
- 1/2 cup grated carrots
- 1/3 cup chopped pecans or walnuts
- 1/2 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 2 tablespoons 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.
This recipe makes about 20-24 cookies, or 10-12 sandwiches.