Vegan Carrot Cake Sandwich Cookies are a yummy snack or dessert.
I like that these carrot cake sandwich cookies can be frozen and eaten as an ice cream sandwich!
Vegan Carrot Cake Sandwich Cookies
This is a carrot cake sandwich recipe that is made using vegan diet friendly ingredients.
Freezing these cookies will make them more like a carrot cake ice cream sandwich if you prefer to eat a frozen treat instead.
Have you tried my recipe for Asian Carrot Salad in Sesame dressing?
That delicious carrot recipe is for a healthy salad and has been popular with my readers.
This delicious carrot recipe however, is for a dessert or snack.
Confused about which vegan milk is the best to use in your recipe?
Here is what you need to know about choosing the right vegan milk..
I have been asked are carrot cakes vegan.
This is really a valid question considering carrot cakes feature a vegetable.
Having carrots in the recipe can also lead people to think it is more healthy too.
As long as you use vegan ingredients when making this recipe, your results should be vegan.
For this recipe we will use vegan egg replacement instead of real eggs.
Also, instead of the usual dairy ingredients such as butter, we will use vegan replacements.
This recipe is really for anyone asking how do you make a vegan carrot cake from scratch.
Yes, this technically is not a carrot cake recipe.
However, it is a carrot cake cookie recipe which does not differ too much from the cake version.
It is important that you make sure that the ingredients that you add to this recipe are indeed vegan.
You are welcome to use your favorite vegan ingredients as needed.
I suggest that you read the package labeling to ensure that the ingredients that you add are really vegan.
Tips for make vegan cookies.
This is a two part sandwich cookie recipe. The outside sandwich is made as a cookie made with carrots.
The middle section is more of a creamy sandwich cookie center that can also be frozen to resemble ice cream.
Here are some more great tips for you.
- These cookies can be stored in the freezer. Simply store them in an air tight container, plastic wrap, or a zip top or similar bag with the air removed. The should keep for up to two months.
- There are two ways to serve this cookie sandwich. Most people prefer these frozen like ice cream. However, you can allow them to defrost for fifteen to twenty minutes to get more of a creamy centered cookie.
- Make these cookies with no added sugar. Simply substitute in a granular sugar alternative such as monk fruit. Choose a sugar alternative that measures 1:1 with sugar for best results.
How to make vegan cookie cream filling.
The center of this cookie looks and tastes a lot like the center of a regular sandwich cookie that is not vegan.
However, is also resembles ice cream when it is frozen.
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To make the filling, cream together the following ingredients in a mixer.
- Vegan Cream Cheese- Âľ cup
- Vegan Powdered Sugar- ÂĽ cup
- Also, Vegan Butter- 2 tablespoons.
These vegan cookies should be stored in an airtight container.
They should keep for up to two days if refrigerated properly.
However, you can freeze these cookies to keep them a bit longer.
By the way, while you are here you may also be interested in these ideas.
- How to Make Vegan Caramel Sauce.
- Mixed Berry Galette Recipe.
- Panna Cotta om Strawberry Sauce.
- Vegan Almond Milk Ice Cream Recipe
- Make a Vegan Matcha Latte.
- Vegan Yogurt Berry Parfait Recipe.
- Easy Vegan Peanut Butter Smoothie.
- No Bake Vegan Coconut Bars.
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Vegan Carrot Cake Sandwich Cookies
These sandwich cookies have carrot cake cookies on the outer layer.
The inner layer is made with a vegan cream that can be frozen like 'ice cream'.
Usinga cookie scoop is recommended.
A cookie scoop will help keep the cookies at a similar size.
Uniform sized cookies will make the sandwiches easier to make and eat.
Ingredients needed to make vegan sandwich cookies.
- Creamy filling for the inside- the recipe for the creamy center is posted above. Make this ahead of time in order to refrigerate it in order for it to get hard enough to use.
- Flaxseed Meal- 2 tablespoons.
- Water- 6 tablespoons.
- Flour- 2 cups all purpose.
- Oats- ½ cups. Old fashion preferred.
- Baking Soda- 1 teaspoon.
- Cinnamon- 1 teaspoon.
- Allspice- 1 teaspoon.
- Vegan Butter- 1 cup, softened to room temperature.
- Sugar- 1 cup. For sugar alternative, use one that measures 1:1 with sugar and can be baked with.
- Brown Sugar- ½ cup. Alternative should measure 1:1 with sugar as well.
- Vanilla Extract- 2 teaspoons.
- Carrots- 2 cups grated.
- Walnuts- 1 cup chopped. Can sub in pecans or similar nut.
How to make Vegan Carrot Cake Cookie Sandwiches.
- Start by making the cream center as described above. Then store it in the refrigerator while you work.
- Preheat the oven to 350 and prep your cookie sheets for nonstick. I like parchment paper for this recipe.
- Prepare your vegan egg by combining the the flaxseed meal with the water. Allow this to sit while you move on.
- In a medium bowl, use a fork to mix together the flour, oats, baking soda, cinnamon and allspice.
- Next, in a mixing bowl, beat together the vegan butter with the sugars until creamy. Then mix in the vegan eggs and the vanilla extract.
- Add the dry ingredients from the first bowl (flour etc) to the mixing bowl mixing until just mixed. Then fold in the carrots and the chopped nuts.
- Bake these cookies for 11-13 minutes or until the edges begin to brown. Allow the cookies to fully cool before assembling the cookie sandwiches. The cookie sandwiches can be eaten as is, refrigerated, or frozen before eating.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Vegan Carrot Cake Sandwich Cookies, a tasty vegan dessert or snack recipe that can be eaten as an ice cream sandwich or as a cookie.
Vegan Carrot Cake Sandwich Cookies
Ingredients
- Creamy filling for the inside- the recipe for the creamy center is posted above.
- Flaxseed Meal– 2 tablespoons.
- Water- 6 tablespoons.
- Flour– 2 cups all purpose.
- Oats– ½ cups.
- Baking Soda– 1 teaspoon.
- Cinnamon– 1 teaspoon.
- Allspice– 1 teaspoon.
- Vegan Butter– 1 cup softened to room temperature.
- Sugar– 1 cup.
- Brown Sugar– ½ cup.
- Vanilla Extract– 2 teaspoons.
- Carrots- 2 cups grated.
- Walnuts– 1 cup chopped.
Instructions
- Start by making the cream center as described above. Then store it in the refrigerator while you work.
- Preheat the oven to 350 and prep your cookie sheets for nonstick. I like parchment paper for this recipe.
- Prepare your vegan egg by combining the the flaxseed meal with the water. Allow this to sit while you move on.
- In a medium bowl, use a fork to mix together the flour, oats, baking soda, cinnamon and allspice.
- Next, in a mixing bowl, beat together the vegan butter with the sugars until creamy. Then mix in the vegan eggs and the vanilla extract.
- Add the dry ingredients from the first bowl (flour etc) to the mixing bowl mixing until just mixed. Then fold in the carrots and the chopped nuts.
- Bake these cookies for 11-13 minutes or until the edges begin to brown. Allow the cookies to fully cool before assembling the cookie sandwiches. The cookie sandwiches can be eaten as is, refrigerated, or frozen before eating.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
originally posted:
August 2, 2021*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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