These carrot cake sandwich cookies are the perfect spring treat made with fresh shredded carrots, cinnamon, & nutmeg. They taste just like carrot cake but are a perfectly soft baked oatmeal cookie!
Carrot cake sandwich cookies
Whether you need a fun dessert or treat for Easter, spring or just love carrot cake & want to enjoy the flavour of that in oatmeal cookie form, these are the cookies for you! Filled with a thick, rich, creamy cream cheese icing you are going to want to add these to your baking list!
CAN I MAKE THESE Carrot Cake Sandwich Cookies LOWER IN SUGAR?
I used coconut sugar & a bit of honey or maple syrup to sweeten these cookies, so these cookies are refined sugar-free. If you do want to make them lower in sugar I have a few alternatives I can recommend. As I am sure you know by now, Lakanto is my go-to for lower sugar baking. I even made an eCookbook including it as my main sweetener of choice for most of the recipes! So if I was going to swap out the coconut sugar for something that won’t spike blood sugar I would use this.
CAN I MAKE THESE Carrot Cake Sandwich Cookies DAIRY-FREE?
Yes! The actual carrot cake cookies are naturally dairy-free as I used coconut oil, however you can also use butter if you would prefer & don’t need them to be dairy-free.
For the icing you could try subbing the butter for a dairy-free butter. My favourite is Miyoko’s. You would also have to sub the cream cheese for a dairy-free cream cheese. I usually opt for cashew based vegan cream cheese as I find those have the best ingredients. Alternatively I do have a separate vegan cream cheese icing that you can find here! I used powdered Lakanto to make it low sugar when I first created the recipe but you can also use regular powdered sugar. I would add 1/4 cup of powdered sugar at a time until my desired texture is reached.
Ingredients you will need:
Gluten-Free Carrot Cake Oatmeal Cookies
- Coconut oil (or butter)
- Coconut sugar (or brown sugar or golden Lakanto)
- Baking soda
- Eggs
- Cinnamon
- Nutmeg
- Vanilla extract
- Pink salt
- Honey or maple syrup
- Gluten free flour (this is my favourite)
- Gluten-free rolled oats
- Unsweetened shredded coconut
- Raisins, optional
- Grated carrot (I used 1 medium sized carrot)
Cream Cheese Icing (or you can use this one)
- Butter (use a vegan butter for dairy-free, I like this one)
- Cream cheese, softened (use a vegan one for dairy-free)
- Vanilla extract
- Powdered sugar (or you can use powdered Lakanto, or powdered coconut sugar**)
How to store these?
I would recommend storing the cookies in an air-sealed container. You can store the icing in the fridge & assemble as desired. You can also ice them & keep them in the fridge for a few days as well (if they last that long)
Baking tips
- I recommend forming your cookies into the size & shape you want before baking. Mine didn’t change much in shape during baking except puffing up a bit. See the photo above for what my cookies before baking.
- I highly recommend setting a timer for 8 minutes for these cookies. I recommend baking them for 8-10 minutes & being very careful not to over-bake them. I personally love a super soft cookie & that is just what these are as long as you don’t cook them too long. I took mine out when the middles still looked soft. I let the cookies then cool on the pan for about 5-10 minutes & then move them to a wire rack or plate to continue to cool before icing.
LOOKING FOR MORE HEALTHIER TREATS?
PALEO DOUBLE CHOCOLATE COOKIES
GLUTEN-FREE BANANA BREAD COOKIES
CINNAMON STREUSEL BANANA BREAD
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Carrot Cake Sandwich Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 15 cookies 1x
- Diet: Gluten Free
Description
These carrot cake sandwich cookies are the perfect spring treat made with fresh shredded carrots, cinnamon, & nutmeg. They taste just like carrot cake but are a perfectly soft baked oatmeal cookie!
Ingredients
Gluten-Free Carrot Cake Oatmeal Cookies
- 1/2 cup coconut oil, melted (or butter)
- 1/2 cup coconut sugar (or brown sugar or golden Lakanto)
- 1 tsp baking soda
- 2 eggs
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 tsp pink salt
- 2 tbsp honey or maple syrup
- 1 + 1/2 cup gluten free flour (this is my favourite)
- 1 cup gluten-free rolled oats
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins, optional
- 1/2 cup grated carrot (I used 1 medium sized carrot)
Cream Cheese Icing
- 1/4 cup butter, softened (use a vegan butter for dairy-free, I like this one)
- 1/2 cup cream cheese, softened (use a vegan one for dairy-free)
- 1 tsp vanilla extract
- 2 cups of powdered sugar (or you can use powdered Lakanto, or powdered coconut sugar**)
Instructions
Gluten-Free Carrot Cake Oatmeal Cookies
- Pre-heat your oven to 350 degrees F.
- Line a baking tray with parchment paper & set aside.
- Using a stand mixer, hand mixer or a spatula, beat the coconut oil with the sugars until smooth.
- Add in the vanilla, baking soda, salt, spices, honey & egg, mixing in well.
- Add the flour & rolled oats into the mixture.
- Fold in your coconut, raisins, & shredded carrots.
- Roll the dough into balls & flatten to your desired size (see the photo above for the size I made mine before baking).*
- Bake for about 8-10 minutes, really making sure not to over-bake. I like to remove mine when they just begin to get browned & are still soft & dough-y in the middle. I baked mine for 8 minutes & it was perfect.
- Once removed from the oven, let them cool on the pan for 5-10 minutes & then transfer to a wire rack.
- Once cooled, ice one cookie with the cream cheese icing & top them with another cookie
- Serve & enjoy!
Cream Cheese Icing
- In a large mixing bowl add the softened butter & cream cheese with 1/2 cup of powdered sweetener & the vanilla extract.
- Beat for a minute or two until smooth & creamy.
- Add the rest of the powdered sugar 1/2 cup at a time, continuing to beat after each addition until smooth.
Notes
*The don’t spread much during baking but will get slightly bigger overall, so roll & flatten them out to the size you want them to be after baking.
**If you use coconut sugar this will give your icing a slight caramel flavour & it will be darker in colour. To make powdered coconut sugar, simply blend coconut sugar in a blender until a powder has formed.
- Category: cookie
- Method: oven
- Cuisine: dessert
Keywords: carrot cake, cookies, gluten free
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These were amazing, and super easy to make! I ran out of Bob’s Red Mill GF flour, so I ended up using 1/2 of that and 1/2 of coconut flour and they turned out amazing! They have the perfect amount of spices and carrot ratio. The cream cheese icing is the best. I didn’t end up using the full 2 cups of icing sugar because we like a stronger cream cheese flavour. Already ordered more Bob’s Red Mill flour so that I can make some more!!
★★★★★
Awh Breagh! This is the best news! I am so happy to hear they were such a hit for you! Thank you for sharing the subs you made too! So great to know they will work with 1/2 coconut flour as well! 🙂
AMAZING!!! These were so delicious, and that cream cheese icing recipe! To die for 🤤
YAY!! The best news Brittany!! I am so happy to hear this ! 🙂