Carrot Cake Sandwich Cookies
by Karissa's Vegan Kitchen
Carrot cake in cookie form, filled with delicious vegan cream cheese frosting!
Servings: 20 cookies
Ingredients
- 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
Instructions
- 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.
Notes
This recipe makes about 20-24 cookies, or 10-12 sandwiches.