Vegan and gluten-free inside out carrot cake cookies! Two delicious cinnamon spiced carrot cake cookies sandwiched together with cream cheese frosting for a lightly sweet, amazingly delicious Spring dessert!
Happy Monday, happy April, happy Spring! I’m so happy because the sun was finally shining this weekend, making every activity that much sweeter. Walking, reading, going for dinner and drinks, even getting a workout in are infinitely more enjoyable when the sun is shining on your face. Even if it’s still cool enough for sweaters and jeans, it’s no longer gray and dreary (for the moment) and I’m a happy girl.
These cookies! Inspired first by a Trader Joe’s find that always catches my eye (but is sadly not gluten-free), and then by the warm weather, I whipped these up and just about squealed with delight at the results. Full of cinnamon, a little bit of maple syrup, and loads of carrots – these cookies are soft and fluffy like your favorite cake, but with a crispy cookie crust thanks to almond flour and coconut oil. Full of good for you ingredients, and easy to make – they’re everything that’s wonderful about a seasonal cookie.
However you have these, I know you will love them 🙂 xx
- 1 cup almond flour
- ½ cup oat flour
- 1.5 tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup maple syrup
- ¼ cup almond milk
- ¼ cup coconut oil or butter, melted
- 2 tsp vanilla extract
- 2 carrots
- Cream Cheese Frosting
- ½ cup vegan cream cheese
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons almond milk
- Grate 2 carrots.
- Pre-heat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or Silpat.
- Add dry ingredients to a bowl: almond flour, oat flour, cinnamon, baking powder, and baking soda. Mix together.
- Add in maple syrup, almond milk, coconut oil or butter, vanilla, and carrots and mix again.
- Roll into 12 balls and place on baking sheet. Gently smash down with your palm to form cookie shape, these won't spread very much at all.
- Bake for 25 minutes, or until crisp and slightly browned.
- Let cool at least 20-30 minutes in the freezer.
- Make frosting by mixing cream cheese, powdered sugar, and vanilla. Add in almond milk until desired consistency is reached. Thicker is a bit better for this recipe. Let cool in fridge.
- Spread cream cheese frosting on one cookie and then sandwich another on top of it for 6 cookies.