last friday Lizzie from every last cookie raved about these absolutely fantastical carrot cake sandwich cookies. i had a bridal shower to attend this weekend so i veganized the recipe, added a few of my own touches, & whipped these deliciousnesses up to share. Lizzie isn’t exaggerating, i’ve never received so many compliments on a cookie before – i was told they were “the absolute best” from several people, many of which couldn’t believe they were vegan. hooray for scrumdilliumptious carrot cake sandwich cookies!!! (you bet i’ll be deglutenizing this recipe super soon and posting that recipe!). w00t! now go make these cookies! ;) carrot cake sandwich cookies
makes about 27 sandwiches (adapted from every last cookie & martha stewart)
ingredients:
for the cookies:
1 cup packed light brown sugar
1 cup gsugar
2 sticks (1 cup) of earth balance margarine, room temperature
2 flax “eggs” (2 tbsp of ground flax seeds combined with 6 tbsp of warm water)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup crystallized ginger, minced
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 2-3 biiiig carrots)
1 cup raisins
1/2 cup unsweetened shredded coconut
for the cream cheese frosting:
1 tub (8 oz) tofutti cream cheeze, room temperature
1 stick (1/2 cup) earth balance margarine, cut into pieces and at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
what you’ll need:
large to gigantical sized mixing bowl
strong fork (or beaters)
medium sized mixing bowl
2 cookie sheets
what’cha gotta do:
preheat oven to 350. for the cookies: combine the margarine, extract, and sugars in the gigantical mixing bowl until they’re kinda fluffy. add in the flax “eggs” and combine well.
combine the flour, baking soda, baking powder, salt, & cinnamon in the medium sized mixing bowl. add the flour mixture to the wet ingredients and combine until just blended. now mix in your oats, carrots, coconut, ginger, and raisins.
grab a spoonful of dough and roll it into a walnut sized ball. press the ball ‘o dough between your hands to flatten it out a smidge and then place it on the cookie sheet, leaving 2 inches between cookies. bake until the edges of the cookies are browned just a bit - about 12-15 minutes (mine took 15). allow the cookies to cool for 3 minutes on the cookie sheets then transfer them to a cooling rack. repeat the baking process with remaining dough. once the cookies are completely cool use spoon to plop a little cream cheeze filling onto the bottom of a cookie. sandwich the frosted cookie together with a second cookie & repeat until you have a whole lotta awesomeness. these will keep up to 3 days in the fridge.
cream cheeze frosting:
clean out the large/gigantical mixing bowl and toss in the cream cheeze. using a fork (or rubber spatula), soften cream cheese then gradually add in the pieces of room temperature margarine & add the vanilla extract as well. mix together with a fork (or beat if you don’t want/need one helluva arm workout. ah ha ha!) until super smooth. add in the powdered sugar & combine until smooth once again.
