These Gluten Free Carrot Cake Cookie Sandwiches are LOADED with flavor. A great gluten free dessert to make for Resurrection Sunday (Easter) or really any party. These Carrot Cake Cookies are gluten free, dairy free, soy free, egg free, and peanut free. They are also suitable for vegans.
All the flavors of Carrot Cake are packed into these little gluten free and vegan Carrot Cake Cookie Sandwiches. I prefer a carrot cake loaded with mix-ins, so these cookie sandwiches are just the same. They’re filled with pineapple, dried fruit, nuts, and of course carrots.
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What’s inside these Gluten Free Carrot Cake Cookie Sandwiches?
Egg-Replacer – This is a vital ingredient when making cookies without egg. I use an Egg Replacer from the Brand “Ener-G”, which can be found here on Amazon.
All-Purpose Gluten Free Flour – Most all-purpose gluten free flours should work well with these cookies. You can also use my gluten free flour blend, just click here to find the recipe.
Baking Powder + Baking Soda – Essential to help the cookies rise.
Xanthan Gum – Very helpful to make sure these gluten free cookies don’t crumble. *If you have an all-purpose flour that already contains xanthan gum you do not need to add more.
Cinnamon – Adds a delicious warm flavor.
Cane Sugar – We are making cookies so you need to add some sugar. I don’t suggest making this recipe with coconut sugar or other “healthier” sugar options that you’ve seen in my recipes. Cane sugar actually does help create the perfect texture and flavor.
Dairy Free Butter – Most dairy free butter is created equal these days and should work in this recipe. I’ve used both soy free Earth Balance and Country Crock Plant-Based Butter Sticks with good results. I don’t suggest using coconut oil in place of dairy free butter as it tends to be too oily.
Oil – Use a light flavored oil here like sunflower oil or light olive oil. You don’t want to add any flavor.
Vanilla Extract – Adds the perfect flavor.
Walnuts – You can use any nuts you prefer, I always think of walnuts when I think of Carrot Cake.
Canned Crushed Pineapple – I love the pineapple in these Carrot Cake Cookie Sandwiches. It helps add moisture to the cookies and adds a delicious flavor. Don’t worry, it’s not too strong of pineapple.
Raisins or Craisins – Adds a nice sweet bite.
Shredded Carrots – Of course you need carrots if you’re making carrot cake cookies. You can shred your carrots the traditional way. I always enjoy using either a food processor or my Vitamix blender for a quick way to shred.
Frosting – You can make your own frosting as you’ll see in the recipe card or buy a vegan frosting at the store.
How to Make these Carrot Cake Cookies
While there are quite a few steps that go into making these Gluten Free Carrot Cake Cookie Sandwiches, they’re all very easy. This is one of those recipes where you can just put on an Elizabeth Elliot teaching and zone out while you bake, or maybe that’s just how I like to do it. 🙂
First things first you’ll want to prep all your mix-ins. Shred your carrots, smash your walnuts, drain your pineapple, and soak your raisins in water.
Then you can make your egg replacer egg. Since it has to sit for a bit, making it early is always a best practice.
Now that you have some of the prep work done, you can line your baking sheets and get your oven preheated.
I then proceed to whisking together all of my dry ingredients.
Now you can get your butter, oil, and sugars creamed up and proceed with the rest of the steps to mixing up the cookie dough (as described in detail in the recipe card below).
If you’ve tried these Carrot Cake Cookie Sandwiches and enjoy them don’t forget to scroll down to the comments section to rate the recipe ☆☆☆☆☆ and let me know your questions, thoughts, and opinions. I love hearing from you! If you think your friends would love this recipe too, don’t forget to hit the share buttons below.
Carrot Cake Cookie Sandwiches – Gluten Free and Vegan
Carrot Cake Cookie Ingredients
- 1 1/2 teaspoons Egg-Replacer *
- 5 teaspoons Water
- 1 3/4 cup All Purpose Gluten Free Flour *
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Xanthan Gum *
- 1 1/4 teaspoon Cinnamon
- 1 cup Cane Sugar *
- 1/3 cup Room Temperature Dairy Free Butter *
- 3 tablespoons Light Oil – Sunflower oil, canola, or light olive oil work well
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 cup Walnuts *
- 1/4 cup Canned Crushed Pineapple
- 1/4 cup Raisins or Craisins
- 1 cup Shredded Carrots *
Cream Cheese Frosting Ingredients
- 3 ounces vegan cream cheese of choice – Daiya or Wayfare work well and are cost effective options
- 1/3 cup room temperature dairy free butter
- 1/3 teaspoon pure vanilla extract
- 1 cup powdered sugar – sifted to remove lumps
Carrot Cake Cookie Instructions
- Prep all your "mix-ins" – Shred your carrots. Smash your walnuts into pieces. Get your raisins soaking in a bowl of water (drain them right before adding to cookies). Drain your canned pineapple using the back of a spoon to press out any excessive amounts of liquid.
- Preheat your oven to 375°F and line two large baking sheets with parchment paper.
- Make your egg-replacer egg by whisking the egg replacer powder with your water.
- Whisk together all dry ingredients – flour, baking powder and soda, xanthan gum, and cinnamon.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together your dairy free butter, oil, and sugar until light and fluffy. Then add in your vanilla and egg replacer egg and mix again until fluffy and combined. Use a rubber spatula to scrape down the sides as necessary.
- Add in your dry ingredients and mix on medium low until combined, scraping down sides as necessary.
- Add in all of your mix-ins and mix in the stand mixer on low until combined. Use your rubber spatula to ensure everything is mixed through to the bottom.
- Use two spoons or my personal preference, a small cookie scoop to scoop out your raw dough onto your lined baking sheets. You want each dough ball to be about a tablespoon big. Place each cookie about an inch apart on the baking sheet as they do spread slightly as they cook.
- Bake for about 6 minutes, rotate the position of your baking sheets for even cooking, then bake for an addition 6-8 minutes or until edges are a light golden color and center is no longer wet to touch.
- Let your cookies cool completely on a cooling rack before frosting.
Cream Cheese Frosting Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and room temperature butter until combined well and fluffy.
- Add the vanilla and powdered sugar and mix again until creamy and frosting texture.
- Smear a small bit of frosting onto the center of one cookie then gently press another cookie on top. You don't need a lot of frosting, too much and it'll squeeze out the sides when you take a bite.
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can I use egg in this recipe? how much would I use?
Yes, one egg should do the trick instead of the egg replacer!