By Hungry Blonde
Gluten-Free Carrot Cake Cookie Sandwiches
11 steps
Prep:40minCook:10min
Mini Gluten-Free Carrot Cake Cookie Sandwiches are a cross between cookie sandwiches and whoopie pies! They're fluffy and sweet, plus: gluten-free, grain-free, and low in added sugar. Keep scrolling for the recipe. This post contains affiliate links. Please read our Privacy Policy here. If you've been following me for a while, then you know I love
Updated at: Thu, 21 Nov 2024 14:06:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories479.6 kcal (24%)
Total Fat32.7 g (47%)
Carbs36.5 g (14%)
Sugars28.9 g (32%)
Protein13.1 g (26%)
Sodium106.3 mg (5%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Instructions
To make cookies
Step 1
Preheat oven to 350 degrees. Line baking sheets with parchment paper
Step 2
In a bowl combine the dry ingredients – almond flour, baking soda, cinnamon & nutmeg
Step 3
In a separate bowl whisk together egg, maple syrup, butter & vanilla extract
Step 4
Add wet ingredients to dry ingredients and combine well, then fold in the grated carrots and chopped walnuts
Step 5
Refrigerate dough for 30 minutes (so it’s easier to work with – dough will still be on the stickier side!)
Step 6
Roll dough into 16 balls and flatten slightly. Place on baking sheet
Step 7
Bake for 10-11 minutes. Transfer to cooling rack and let cool completely
To make frosting filling
Step 8
Use a hand mixer to beat the cream cheese and butter until fully combined
Step 9
Add powdered sugar 1/4 cup at a time, and continue beating until smooth and creamy
To assemble cookie sandwiches
Step 10
Spread 1-2 tablespoons filling on a cooled cookie, then top with another cookie
Step 11
Enjoy immediately and keep stored in the refrigerator
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