Write a love letter to carrot cake with these carrot cake cookie sandwiches. The cookies are made from a blend of whole wheat flour and oats with plenty of cinnamon, carrots, raisins, and walnuts. But it doesn't stop there. They're stuffed with a decadent coconut cream cheese filling so good, you might have to stop yourself from eating it by the spoonful — or, you know, just make an extra batch.
Carrot Cake Cookie Sandwiches With Coconut Cream Cheese Filling [Vegan]
For the Carrot Cake Cookies Dry Ingredients:
- 1 tablespoon chia seeds plus 3 tablespoons water
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Carrot Cake Cookies Wet Ingredients:
- 1/3 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup almond butter
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 3/4 cup grated carrots
- 1/4 cup raisins
- 1/4 cup walnuts, chopped
For the Filling:
- 1/3 cup coconut cream from a can of full-fat coconut milk
- 1/3 cup plain vegan cream cheese
- 1 tablespoons pure maple syrup
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon lemon juice
To Make the Cookies:
- Stir the chia seeds and water and allow to sit for 15 minutes to thicken.
- In the meantime, whisk together the dry ingredients into a medium bowl. In another bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry mixture, add in the chia egg, and stir just until incorporated.
- Fold in the carrots, raisins, and walnuts, then chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Scoop 2 tablespoons of cookie dough and roll it into a ball. Place onto the baking sheet and flatten until about 1/2-inch.
- Bake for 16-18 minutes, or until the bottom has browned.
- Remove from the oven and cool on the pan for 10 minutes.
To Make the Filling:
- Refrigerate can of coconut cream, 3-8 hours but preferably overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into a cold mixing bowl along with the cream cheese. Reserve remaining liquid from the coconut can for smoothies, if desired.
- Using an electric mixer with chilled beaters, beat on medium speed then turn to high speed.
- Whip until fluffy, about 5-6 minutes, then add in maple syrup, vanilla, and lemon. Whip for 1 minute more, then transfer into a large sealable plastic bag or a reusable piping bag.
- Place in the refrigerator to chill for 20 minutes.
- To assemble the cookies, pipe the icing onto the bottom of one cookie in a circular fashion (from the outside in), then place another cookie on top. Twist to allow it to settle into the filling, then repeat with all of the cookies.