A stack of carrot cake cookie sandwiches made with Navitas Organics Chickpea Flour, Turmeric Powder and Chia Seeds on a counter

Carrot Cake Cookie Sandwiches Recipe

These carrot cake cookie sandwiches are the perfect combination of soft, chewy and sweet flavors that will satisfy your cravings in just one bite. Stuffed with a spiced cream cheese filling, these cookies are sure to become your new go-to dessert!

INGREDIENTS

Cookie Ingredients:
10 oz. Navitas Organics Chickpea Flour
2 Tbsp. Navitas Organics Chia Seeds
¼ tsp. Navitas Organics Turmeric Powder
1½ cups shredded carrots
8.8 oz. vegan butter, softened
¾ cup granulated sugar
¾ cup brown sugar
½ tsp. vanilla
½ tsp. cinnamon
1 tsp. baking soda
½ tsp. baking powder
¼ cup pecans, roughly chopped

Spiced Cream Cheese Filling:
2 Tbsp. vegan butter, softened
4 oz. vegan cream cheese
½ tsp. vanilla
½ tsp. cinnamon
2½ cups powdered sugar
3 Tbsp. plant-based milk

DIRECTIONS

Mix together chia seeds with 5 Tbsp. water and let sit for 10 min. Cream butter until fluffy, then add both sugars and vanilla, and mix until fully combined.

Add in chia seed mixture and continue to mix. Slowly add shredded carrots and mix dough until carrot shreds are equally disbursed. Slowly mix in chickpea flour, turmeric, cinnamon and baking soda. Mix until a soft dough forms, then fold in chopped peanuts.

Wrap dough in plastic wrap and refrigerate for ~1 hour. While dough is chilling, make the cream cheese filling by combining all ingredients in a medium bowl and mix.
Once dough is chilled, preheat oven to 350°F and grease a baking pan. Roll 2 Tbsp. dough into balls and place on pan. Bake for 12-14 minutes. Allow to cool, then spoon 1 Tbsp. cream cheese filling onto one side of a cookie and place another cookie on top to make a sandwich. Repeat with remaining cookies and filling, and enjoy!

Makes 12 cookie sandwiches

Submitted by Chelsea Peachtree

Carrot Cake Cookie Sandwiches Recipe

Chelsea Peachtree

Servings

12 cookie sandwiches

Ingredients

Cookie Ingredients:

10 oz. chickpea flour
2 Tbsp. Navitas Organics Chia Seeds
¼ tsp. Navitas Organics Turmeric Powder
1½ cups shredded carrots
8.8 oz. vegan butter, softened
¾ cup granulated sugar
¾ cup brown sugar
½ tsp. vanilla
½ tsp. cinnamon
1 tsp. baking soda
½ tsp. baking powder
¼ cup pecans, roughly chopped

Spiced Cream Cheese Filling:

2 Tbsp. vegan butter, softened
4 oz. vegan cream cheese
½ tsp. vanilla
½ tsp. cinnamon
2½ cups powdered sugar
3 Tbsp. plant-based milk

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Directions

Mix together chia seeds with 5 Tbsp. water and let sit for 10 min. Cream butter until fluffy, then add both sugars and vanilla, and mix until fully combined.
Add in chia seed mixture and continue to mix. Slowly add shredded carrots and mix dough until carrot shreds are equally disbursed. Slowly mix in chickpea flour, turmeric, cinnamon and baking soda. Mix until a soft dough forms, then fold in chopped peanuts.
Wrap dough in plastic wrap and refrigerate for ~1 hour. While dough is chilling, make the cream cheese filling by combining all ingredients in a medium bowl and mix.
Once dough is chilled, preheat oven to 350°F and grease a baking pan. Roll 2 Tbsp. dough into balls and place on pan. Bake for 12-14 minutes. Allow to cool, then spoon 1 Tbsp. cream cheese filling onto one side of a cookie and place another cookie on top to make a sandwich. Repeat with remaining cookies and filling, and enjoy!

Servings: 12 cookie sandwiches

Submitted by:

Chelsea Peachtree