Carrot Cake Cookie Sandwiches

Carrot Cake Cookie Sandwiches | VG | GF | RSF |

Ingredients

• 1/2 cup + 2 tbsp oat flour

• 1 cup shredded carrots

• 1 cup pitted medjool dates

• 1/3 cup raw walnuts

• 1/3 cup unsweetened shredded coconut

• 1 tbsp date syrup

• 1 tsp cinnamon

• 1/2 tsp ginger powder

• 1/2 tsp pumpkin pie spice

• pinch of salt

Filling ~

• 1/2 cup vegan cream cheese ( I used Miyoko’s)

• 2 tbsp agave or maple syrup

Instructions

1. If you are making your own oat flour, start by adding 1/2 cup + 2 tbsp of oats to a high speed blender and blend on high into a fine flour.

2. In a food processor, add in your pitted dates, shredded carrots, walnuts, coconut, date syrup, spices, oat flour, and pinch of salt. Pulse together a few times and then process on high until everything sticks together.

3. Transfer the mixture to a bowl and use a cookie scoop to scoop out small cookie shapes. Place them on a parchment lined plate or tray and set in the freezer while you prepare the filling.

4. For the cream cheese filling, simply add the vegan cream cheese into a small bowl with 2 tbsp of sweetener (agave or maple syrup) and mix well until smooth.

5. Take the cookies out of the freezer and spread some of the frosting over half of the cookies. Take the rest of the cookies and press them together with the ones that have the frosting to make little cookie sandwiches. Keep stored in the fridge or freezer in an air tight container. Enjoy!