Description
Vegan Carrot Cake Moon Pies made with carrot cake cookies sandwiched with a vegan cream cheese filling. Perfect for a spring dessert!
Ingredients
Carrot Cake Cookies
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- 1 cup grated/pureed Grimmway Farms Bagged Carrots (~3-4 carrots)
- ½ cup almond butter
- ¼ cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1 cup oat flour
- 1 cup gluten-free organic old-fashioned rolled oats
- ½ cup almond flour
- ½ tsp baking powder
- 1/4 tsp cinnamon
- ½ cup chopped walnuts or pecans
Cream Cheese Frosting
- 8-oz. vegan cream cheese
- 2 TBSP maple syrup
- pinch of cinnamon
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the flaxseed and filtered water and allow it to gel for ~5 minutes to create your flax egg.
- To the same bowl, add in the grated carrots, almond butter, coconut oil, and maple syrup and stir everything well to combine.
- Next, add in the oat flour, rolled oats, almond flour, baking powder, and cinnamon and stir everything until you have a smooth thick batter. Fold in the chopped walnuts or pecans.
- Scoop 1-2 TBSP of batter for each cookie onto the parchment lined baking sheet. The cookies won’t flatten much, so spread them into a small circle with a spatula or the back of a spoon. Bake the cookies 20-25 minutes, or until they’re golden brown underneath and around the edges. Transfer the cookies to a cooling rack to firm up.
- While the cookies are cooling, mix up the cream cheese frosting by adding the vegan cream cheese, maple syrup, and cinnamon to a small mixing bowl. Whisk everything together with a fork until it’s smooth and creamy.
- When cookies are completely cool, add a spoonful of cream cheese frosting to the bottom of a cookie, then sandwich another cookie on top to create your moon pie. Enjoy immediately!
- Store leftover moon pies in the refrigerator for 3-5 days. Consistency of the cream cheese frosting may dry out over time, so these moon pies are best when fresh!
Notes
Carrot Cake Cookie recipe adapted from Love & Lemons
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Breakfast, Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free