Carrot Cake Cookie Sandwiches

Carrot Cake Cookie Sandwiches, the perfect gluten-free sweet spring treat. These cookies are filled with a decadent cream cheese frosting and are actually (mostly) healthy, too.

Wet Ingredients

  • 2 chia eggs (2 tablespoons chia seeds + 6 tablespoons water)
  • 3/4 cup grated carrots (packed)
  • 1/2 cup creamy peanut butter* (see notes)
  • 1/3 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice or apple cider vinegar
  • 1/4 cup raisins* (see notes)

Dry Ingredients

  • 2 cup gluten-free rolled oats
  • 1/4 cup walnuts
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • 2/3 cup plain vegan cream cheese* (homemade or store bought; see notes)
  • 1/3 cup + 1 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 1 1/2 teaspoons lemon juice (optional)


  1. In a small bowl, prepare the chia egg by mixing 2 tablespoons of chia seeds with 6 tablespoons of water. Stir together and set aside for 10 minutes to thicken.
  2. In the meantime, add 1 cup of rolled oats to the bowl of a food processor. Process the oats until they have formed a flour-like consistency. Add in the walnuts and pulse until they are chopped but not fine. Transfer the oat and walnut mixture to a large bowl and add in the remaining rolled oats along with the baking powder, ground cinnamon, baking soda, and salt. Mix until everything is well combined.
  3. For full instructions :

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