Vegan Carrot Sandwich Cookies
Vegan Carrot Sandwich Cookies- Get ready to satisfy your sweet tooth with these amazing carrot sandwich cookies! Moist and fluffy carrot cake cookies are paired with a luscious dairy-free cream cheese filling to create the ultimate dessert. Perfect for any occasion, these cookies are vegan-friendly and easy to make.
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These vegan carrot cake sandwich cookies are a delightful dessert that combines the flavors of classic carrot cake with a creamy and sweet filling which adds a rich and decadent touch to the already delicious cookies. These cookies are perfect for any occasion and are sure to be a crowd-pleaser, whether you’re vegan or not.
What is the fastest way to grate carrots?
My go-to method for grating carrots in a food processor. It’s faster and easier than a box grater. Start by washing and peeling the carrots, then cut them into small enough pieces that will fit into the food processor chute. Next, attach the grating blade to the food processor and feed the carrot pieces through the chute. The grated carrots will collect in the bowl of the food processor.
When grating carrots with a food processor, it’s important to be mindful of the speed and pulse of the machine. Process the carrots using short pulses until they are evenly grated. Over-processing can turn the grated carrots into mush. It’s also important to not overfill the chute, as this can cause the food processor to clog.
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Vegan Carrot Sandwich Cookies
Ingredients needed:
1/2 cup vegan butter, room temperature
1 cup brown sugar
1 cup all-purpose flour
2 tsp pure vanilla extract
1 1/2 cups rolled oats
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 cup grated carrots
1/4 cup almond milk
1/3 cup chopped walnuts
For the cream cheese frosting:
4 oz vegan cream cheese, room temperature
1/4 cup vegan butter, room temperature
1 1/2 cups powder sugar
Directions:
Grate the carrots and set aside.
Add the room-temperature vegan butter, pure vanilla extract and brown sugar to the bowl of a stand mixer (or use a bowl with a hand-held electric mixer) Mix until combined- the consistency should be creamy and fluffy.
In a medium mixing bowl, whisk together the all-purpose flour, rolled oats, cinnamon, nutmeg, baking soda and salt.
Add the dry ingredients to the butter mixture and process until combined. Add the grated carrots and walnuts and mix until combined.
Transfer the dough to a covered bowl and chill in the refrigerator for 30 minutes.
Preheat the oven to 325°F and line a baking sheet with parchment paper. Take 1 1/2 tablespoons of cookie dough and roll it into a ball. Slightly flatten the top out with your hands and place on the baking sheet. Place the cookies 2 inches apart because they will expand as they cook.
Bake for 14 minutes or until the sides are golden brown. The cookies will seem soft when you take them out of the oven, but they will firm up as they cool. Let cool on the baking sheet for 5 minutes and then transfer them to a wire rack so they can cool completely.
While the cookies are cooling, make the vegan cream cheese frosting. Beat the vegan cream cheese, dairy-free butter and powdered sugar together until smooth and creamy. Spread a generous amount of frosting on the flat side of one cookie (you can also pipe it on) and then sandwich it with another cookie. Repeat until all the cookies have been sandwiched together.
Vegan Carrot Sandwich Cookies
Ingredients
- 1/2 cup vegan butter, room temperature
- 1 cup brown sugar
- 1 cup all-purpose flour
- 2 tsp pure vanilla extract
- 1 1/2 cups rolled oats
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup grated carrots
- 1/4 cup almond milk
- 1/3 cup chopped walnuts
For the cream cheese frosting:
- 4 oz vegan cream cheese, room temperature
- 1/4 cup vegan butter, room temperature
- 1 1/2 cups powder sugar
Instructions
- Grate the carrots and set aside. Add the room-temperature vegan butter, pure vanilla extract and brown sugar to the bowl of a stand mixer (or use a bowl with a hand-held mixer) Mix until combined- the consistency should be creamy and fluffy.
- In a medium mixing bowl, whisk together the all-purpose flour, rolled oats, cinnamon, nutmeg, baking soda and salt.
- Add the dry ingredients to the butter mixture and process until combined. Add the grated carrots and walnuts and mix until combined.
- Transfer the dough to a covered bowl and chill in the refrigerator for 30 minutes.
- Preheat the oven to 325°F and line a baking sheet with parchment paper. Take 1 1/2 tablespoons of dough and roll it into a ball. Slightly flatten the top out with your hands and place on the baking sheet. Place the cookies 2 inches apart because they will expand as they cook.
- Bake for 14 minutes or until the sides are golden brown. The cookies will seem soft when you take them out of the oven, but they will firm up as they cool. Let cool on the baking sheet for 5 minutes and then transfer them to a wire rack so they can cool completely.
- While the cookies are cooling, make the vegan cream cheese frosting. Beat the vegan cream cheese, dairy-free butter and powdered sugar together until smooth and creamy. Spread a generous amount of frosting on the flat side of one cookie (you can also pipe it on) and then sandwich it with another cookie. Repeat until all the cookies have been sandwiched together.
Looking for more vegan dessert recipe like these Vegan Carrot Cake Cookie Sandwiches?
One Bowl Vegan Double Chocolate Chip Cookies
Easy and Amazing Vegan Avocado Brownies
Did you try this recipe? I’d love to see! If you enjoyed making these Vegan Carrot Sandwich Cookies or any other vegan recipes from my blog, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!
