Carrot Cake Cookies are the perfect combination of the comforting flavors of carrot cake and the convenience of a handheld treat. These cookies are soft, chewy, and filled with wholesome ingredients like grated carrots, rolled oats, and almond flour. With a creamy filling sandwiched between, they are a healthier indulgence that feels luxurious. Whether you’re preparing these for a festive occasion or simply to enjoy with a cup of tea, these cookies will quickly become a favorite in your household.
Ingredients
(Makes 10-12 sandwich cookies)
For the Cookies:
- 1 cup grated carrots
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup unsweetened shredded coconut (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 cup melted coconut oil (or unsalted butter, melted)
- 1 large egg (or flax egg for a vegan option)
- 1 teaspoon vanilla extract
For the Cream Filling:
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1/4 cup powdered sugar (or a sugar substitute)
- 1/2 teaspoon vanilla extract
Preparation Time
- Preparation: 15 minutes
- Baking Time: 10-12 minutes
- Cooling & Assembly: 15 minutes
- Total Time: 40-45 minutes
Step-by-Step Instructions
1. Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, combine the grated carrots, rolled oats, almond flour, coconut sugar, shredded coconut, cinnamon, nutmeg, and baking soda. Mix until evenly distributed.
- In a separate small bowl, whisk together the melted coconut oil, egg, and vanilla extract. Pour this wet mixture into the dry ingredients and mix until a soft dough forms.
- Allow the dough to rest for 5 minutes, letting the oats absorb some of the moisture.
2. Shape and Bake the Cookies
- Scoop about 1 tablespoon of dough for each cookie and roll into balls. Flatten slightly with your fingers or the back of a spoon to create uniform cookies.
- Arrange the cookies on the prepared baking sheet, leaving about 2 inches of space between them.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The cookies will be soft but will firm up as they cool.
- Remove the cookies from the oven and let them cool completely on a wire rack.
3. Prepare the Cream Filling
- While the cookies are cooling, prepare the filling. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until well combined and fluffy. If you prefer a lighter filling, you can fold in a small amount of whipped cream.
4. Assemble the Sandwich Cookies
- Once the cookies are completely cool, spread or pipe about 1 tablespoon of the cream filling onto the flat side of one cookie.
- Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
Tips for Success
- Make It Vegan: Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and left to sit for 5 minutes).
- Add Texture: Fold in chopped walnuts or raisins for a more textured cookie.
- Storage: Store the assembled cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor.
Carrot Cake Cookies are a delightful way to enjoy the classic flavors of carrot cake in a compact, easy-to-serve form. Their soft texture, wholesome ingredients, and creamy filling make them a standout dessert for any occasion. Whether you’re sharing these cookies with friends or savoring them as a treat for yourself, they are sure to bring smiles all around. So, gather your ingredients and try this recipe—you’ll be amazed at how quickly these cookies disappear!