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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]

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Cooking Time



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:

  1. Stir the chia seeds and water and allow to sit for 15 minutes to thicken.
  2. 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.
  3. Fold in the carrots, raisins, and walnuts, then chill the dough in the refrigerator for at least 30 minutes.
  4. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  5. Scoop 2 tablespoons of cookie dough and roll it into a ball. Place onto the baking sheet and flatten until about 1/2-inch.
  6. Bake for 16-18 minutes, or until the bottom has browned.
  7. Remove from the oven and cool on the pan for 10 minutes.

To Make the Filling:

  1. Refrigerate can of coconut cream, 3-8 hours but preferably overnight.
  2. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
  3. 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.
  4. Using an electric mixer with chilled beaters, beat on medium speed then turn to high speed.
  5. 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.
  6. Place in the refrigerator to chill for 20 minutes.

To Assemble:

  1. 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.

Nutritional Information

Total Calories: 1834 | Total Carbs: 221 g | Total Fat: 92 g | Total Protein: 40 g | Total Sodium: 393 g | Total Sugar: 112 g (Per Serving) Calories: 306 | Carbs: 37 g | Fat: 15 g | Protein: 7 g | Sodium: 66 g | Sugar: 19 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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