Carrot Cake Cookie Sandwiches - Gluten Free and Vegan
These Carrot Cake Cookie Sandwiches are LOADED with flavor. A great gluten free dessert to make for Easter (Resurrection Sunday) 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.
Servings: 18 sandwiched cookies
Calories: 222kcal
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
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
Instructions
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.
Assembly
- 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.
Notes
For ingredients with * make sure to read through the blog post to see more details on replacement options, brand suggestions, and general tips.
Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.
Nutrition
Calories: 222kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 99mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1193IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg