Best Vegan Carrot Cake Sandwich Cookies

Are you craving for something sweet, but guilt free? Here is a recipe from one of my meal plans, the best vegan carrot cake sandwich cookies you will ever have. All the ingredients I used was Organic and Gluten Free. It’s optional if you want to choose the extra step of being healthy.

Makes about 6 servings: 368 calorie per serving, 13g Protein, 10g Fat, 58g Carbs, 7g Fiber, 34g Sugar, 18% Iron, 10% Calcium, 53% Vitamin A.

Vegan Carrot Cake Sandwich Cookie:


-1cup Gluten Free Old fashioned oats

-1 cup gluten free all purpose flour

-1/2 cup Garbanzo flour

-1 tsp baking powder

-1/2 tsp salt

-1 tsp ground cinnamon

-1/2 tsp Nutmeg

-2 tbs ground flax seeds

-1 scoop Vanilla Protein that you know would work great or Elevate Nutrition Vanilla Protein

-1/2 cup organic coconut oil

-1 tsp Pure Vanilla extract

-1/4 cup pure organic maple syrup

-1 tsp ginger

-2 cup shredded organic rainbow carrots (regular is fine)

-1 cup organic raisins

-1/4 crushed organic walnuts

Cashew Cream Frosting Ingredients: (make this day before if you can)

-1 cup cashews soaked over night (rinsed and drained)

-1 scoop Vanilla Protein that you know would work great or Elevate Nutrition Vanilla Protein

-1 tbs Pure Maple syrup (optional)

-1 tsp Pure Vanilla extract

-splash of Lemon juice

-some water


1. Preheat oven 375-400 degree F. Use a cookie sheet and line it with parchment paper or spray well.

2. Mix all the ingredients in a large bowl, except carrots, raisins, walnuts, and of course the frosting ingredients. You may use the food processor, but pulse and make sure the oats are not totally shredded.

3. After all the ingredients are mixed well.  Add the carrots, raisins, and walnuts. Mix well with a spatula or spoon.

4. Form up the cookies to your desired size, make sure they all are equal to make those sandwiches. I used my palm as a base size.

5.  Place the cookies on the tray and cook for 15-20 minutes, till they are light brown or looks ready to you. Let it cool down!

While the Cookies are in the oven, It’s time to make the YUMMY part cashew cream frosting, if you haven’t made it day before. It still works the day of. 

Cashew Cream Frosting Directions:

Mix all the ingredients in the food processor. Add water for the desired thickness.  Mix till it’s thick, smooth, and creamy. Place it in the refrigerator.

Filling Directions:

1. Once the cookies are cooled down,  spread the frosting on the bottom side of the cookie.  Use the frosting wisely, so you have enough for each cookie.

2. After it’s spread place the other cookie on top of the frosting and lightly press together.

3. Repeat to the other cookies. Once you are done, ENJOY!

It’s #Darlicious! 


If you make these cookies Tag Me @DarleneHealth on your Social Media and hashtag #Darlicious Let me know what you think!