Vegan Carrot Cake Sandwich Cookies

ByHannah Peterson

These vegan carrot cake sandwich cookies are soft, chewy, and filled with a luscious dairy-free cream filling. Packed with warm spices and bits of carrot, they taste like mini carrot cakes—perfectly sweet, comforting, and totally irresistible.

🧾 Ingredients

For the Cookies:

  • 1 cup finely grated carrots
  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup brown sugar
  • ⅓ cup coconut oil (melted)
  • 2 tbsp plant-based milk
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt

For the Filling:

  • ½ cup vegan cream cheese
  • 2 tbsp vegan butter (softened)
  • 1 cup powdered sugar
  • ½ tsp vanilla extract

👩‍🍳 Step-by-Step Instructions

  1. Preheat & Prep
    Preheat oven to 350°F (175°C) and line a baking sheet.
  2. Mix Wet Ingredients
    In a bowl, combine melted coconut oil, sugar, plant milk, and vanilla.
  3. Add Dry Ingredients
    Stir in flour, oats, baking soda, cinnamon, nutmeg, and salt.
  4. Fold in Carrots
    Add grated carrots and mix until a soft dough forms.
  5. Bake Cookies
    Scoop small portions onto the baking sheet and flatten slightly. Bake for 10–12 minutes.
  6. Cool Completely
    Let cookies cool fully before assembling.
  7. Make Filling
    Beat vegan cream cheese, butter, powdered sugar, and vanilla until smooth.
  8. Assemble Sandwiches
    Spread filling on one cookie and top with another.

🍽️ Serving Suggestions

  • Serve chilled for firmer cream filling ❄️
  • Pair with tea or coffee ☕
  • Dust lightly with powdered sugar for extra sweetness

💡 Tips for Best Results

  • Finely grate carrots for a softer cookie texture
  • Don’t overbake—cookies should stay soft
  • Chill filling slightly if it’s too soft to spread

🥗 Nutrition (Approx. per sandwich cookie)

  • Calories: 210
  • Carbs: 28g
  • Fat: 10g
  • Sugar: 16g
  • Protein: 2g

✨ A delightful vegan treat combining the cozy flavors of carrot cake with a creamy, indulgent twist!

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