Vegan Carrot Cake Cookie Sandwiches that are gluten-free, oil-free, and so dang delicious. They are without a doubt the perfect spring treat!
- 2 chia eggs (2 tablespoons chia seeds + 6 tablespoons water)
- 3/4 cup grated carrots (packed)
- 1/2 cup creamy peanut butter* (see notes)
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice or apple cider vinegar
- 1/4 cup raisins* (see notes)
- 2 cup gluten-free rolled oats
- 1/4 cup walnuts
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup plain vegan cream cheese* (homemade or store bought; see notes)
- 1/3 cup + 1 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 to 1 1/2 teaspoons lemon juice (optional)
- In a small bowl, prepare the chia egg by mixing 2 tablespoons of chia seeds with 6 tablespoons of water. Stir together and set aside for 10 minutes to thicken.
- In the meantime, add 1 cup of rolled oats to the bowl of a food processor. Process the oats until they have formed a flour-like consistency. Add in the walnuts and pulse until they are chopped but not fine. Transfer the oat and walnut mixture to a large bowl and add in the remaining rolled oats along with the baking powder, ground cinnamon, baking soda, and salt. Mix until everything is well combined.
- Into the same bowl, add the carrots, creamy peanut butter, maple syrup, vanilla extract, lemon juice, raisins, and prepared chia egg. Mix everything together until it is well incorporated. Place the bowl into the refrigerator to chill for 30 minutes.
- In the meantime, prepare the filling. In a small bowl, whisk together all of the ingredients for the filling until smooth. We recommend starting with 1 teaspoon of lemon juice (if using) and adding more as desired. Taste and adjust the sweetness from the sugar or the tang from the lemon, to taste. Transfer this mixture into a (sealed) piping bag and place that bag into the refrigerator to chill.
- Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Using a tablespoon sized scooper, scoop 1 tablespoon of the cookie dough into your hand and roll it into a ball. Flatten the ball out into a 1/3″ tall cookie, being sure to smooth out the sides. Place the cookie onto the baking sheet and continue until you have measured out all of the dough. Keep in mind that these cookies will not expand so you can keep them fairly close together (1/2-inch or so apart).
- Place the cookies into the oven and bake for 16-18 minutes, or until the bottom has browned. Remove from the oven and cool completely.
- Once the cookies have cooled, assemble the sandwiches. Remove the filling from the refrigerator and pipe the icing onto the bottom of one cookie in a circular fashion (from the outside in). Place a second cookie on top and gently twist it to “seal” it onto the filling. Continue until you have filled all of the cookies. Enjoy!
- Flaxseed meal can be used in place of the chia seeds. Just use the same amount, 2 tablespoons.
- If you are using jumbo raisins, we suggest chopping them in half for the best results.
- You can use any other creamy nut or seed butter in this instead of peanut butter. We have not tested this but from our past experiences, it should work. Just keep in mind that it will slightly alter the flavor.
- Nutrition facts estimated with two 1 tablespoon sized cookies with the cream cheese frosting.
- We recommend keeping the cream cheese in the refrigerator until you are ready to prepare the filling.
- We had frosting left over but we also scarcely filled each cookie sandwich. To ensure that you use up every bit of the filling, go heavy with it!
- Store these cookies in an airtight container in the refrigerator for about 7-10 days.
- Category: Dessert, Cookies
- Method: Oven
- Cuisine: Vegan, Gluten-free
Keywords: Dessert, Cookies, Carrot, Cookies, Cake, Sandwiches, Cream Cheese, Oatmeal