It’s time for carrot cake, but instead- carrot cake cookies with almond-cardamom cream cheese frosting. These cookies are so chewy and make an awesome cookie sandwich!
Carrot Cake Cookie Recipe:
- 1 tbsp. ground flax meal
- 2 tbsp. water
- 1/4 cup cream cheese, at room temperature
- 1/4 cup pineapple chunks
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 heaping cup ap flour
- 1/2 cup oats (whatever you have on hand, I used quick oats)
- 2/3 cup grated carrots
- Set your oven to 350 degrees.
- In a small bowl, mix together the flax meal and water until mixture becomes gelatinous. (or sub flax meal and water with 1 egg, at room temp.)
- In a large bowl either using a kitchenaid or hand held mixer, cream together the cream cheese, pineapple chunks, brown sugar and white sugar until combined.
- Add in the flax meal “egg”, vanilla extract, cinnamon, cardamom, nutmeg and salt. Mix to combine.
- Add in the remaining ingredients and mix on low until batter comes together.
- Using an ice cream scoop, spoon the batter onto parchment lined sheet trays, trying to get each scoop the same size.
- Bake for 13-15 minutes. Cookies will start to crack on the top and look “set up” when they are done.
- Let cookies cool completely before using.
Almond- Cardamom Cream Cheese Frosting:
- 8 oz. cream cheese, at room temperature
- 2 tsp. almond extract
- 1 & 1/2 tsp. ground cardamom
- 2/3 cup powdered sugar
- In a kitchenaid or large bowl, cream together the cream cheese with the almond extract and ground cardamom until light and airy, about 5 minutes.
- Add in the powdered sugar and mix for an additional 3 minutes.
- Reserve in the fridge for about 10 minutes before using.
Filling the cookies:
- With the cooled cookies, match up 2 cookies that are roughly the same size for each sandwich.
- Using a piping bag with a star or round tip, pipe a circle about 1/4″ from the outer edge of the bottom cookie.
- Place the top cookie on top, and press gently and evenly until frosting sticks out of the sides of the cookie sandwich. Eat & enjoy!
So for these cookies, I actually did two separate recipes just for fun. Recipe #1 had no egg, instead was replaced with a “flax meal egg”. The texture was perfect and that’s why I decided to go with recipe #1. Recipe #2 I omitted some of the sugar and used egg to bind them. Pretty crazy how switching up one ingredient gives you such a different result! The good thing is – both batches turned out delicious!
I hope you have enjoyed this recipe! This is such a fun and easy dessert to make with someone you love during your days at home! Cheers & happy baking!
2 thoughts on “Carrot Cake Cookie Sandwiches”
They look delicious!!! Carrot cake is your uncle’s favorite, he would really like these I think!
Sent from Yahoo Mail on Android