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.
This recipe makes about 20-24 cookies, or 10-12 sandwiches.
Carrot Cake Sandwich Cookies https://www.karissasvegankitchen.com/carrot-cake-sandwich-cookies/