It’s the end of the semester and a beautiful time for… procrastination. I spent Friday cleaning house, Saturday gardening, and Sunday afternoon whipping up these little guys. It was a treat for the boys that I could feed to them without feeling guilty. And they loved it! (It was also a great excuse to continue putting off grading papers, projects, and tests… oops. Eventually, it all got graded.) My version is not dairy-free, but I think it could easily be adjusted to make it so… hmmm… and now I’m reading that last sentence in the voice of Patrick Stewart.
Carrot Cake Sandwich Cookies
- 2 carrots, peeled
- 1 cup coconut flour
- 1 stick butter (or equivalent amount of coconut oil), softened
- 1/4 cup raw honey
- 1 tablespoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 2 eggs
Cream Cheese filling ingredients (see below for dairy free option):
- 4 oz cream cheese, softened
- 1 tablespoon raw honey
- 1/2 teaspoon vanilla
Remove cream cheese and butter from the refrigerator to allow them to soften. Preheat oven to 365. In a large food processor, finely chop carrots. Add remaining cookie ingredients to the bowl and process together until a dough-like consistency, scraping the sides of the bowl with a rubber spatula if necessary. Measure out a tablespoon of dough for each cookie half, and form into flattened disc shapes. Place them on a parchment paper-lined baking sheet, Bake for 10 minutes, then allow to cool completely.
For the icing filling, simply mix ingredients in a bowl and you’re ready to assemble your cookie sandwiches! For a dairy-free option, I recommend trying my cashew cream recipe. I haven’t personally tried it with these cookies, but I think it would work very well, particularly if you allow the assembled cookie sandwiches to chill in a refrigerator for an hour or overnight. Yields 15-16 sandwich cookies (30-32 cookie halves).
I hope you enjoy these as much as my boys did!