Carrot Cake Cookie Sandwiches (Vegan + Oil-Free)

Vegan Carrot Cake Cookie Sandwiches that are gluten-free, oil-free, and so dang delicious. They are without a doubt the perfect spring treat!

Wet Ingredients
2 chia eggs (2 tablespoons chia seeds + 6 tablespoons water)
3/4 cup grated carrots (packed)
1/2 cup creamy peanut butter* (see notes)
1/3 cup pure maple syrup
2 teaspoons vanilla extract
2 teaspoons lemon juice or apple cider vinegar
1/4 cup raisins* (see notes)
Dry Ingredients
2 cup gluten-free rolled oats
1/4 cup walnuts
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup plain vegan cream cheese* (homemade or store bought; see notes)
1/3 cup + 1 tablespoons powdered sugar
1 teaspoon vanilla extract
1 to 1 1/2 teaspoons lemon juice (optional)

In a small bowl, prepare the chia egg by mixing 2 tablespoons of chia seeds with 6 tablespoons of water. Stir together and set aside for 10 minutes to thicken.
In the meantime, add 1 cup of rolled oats to the bowl of a food processor. Process the oats until they have formed a flour-like consistency. Add in the walnuts and pulse until they are chopped but not fine. Transfer the oat and walnut mixture to a large bowl and add in the remaining rolled oats along with the baking powder, ground cinnamon, baking soda, and salt. Mix until everything is well combined.

full instruction :

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