gluten free and dairy free!
18 whoopie pies
Gluten Free & Dairy Free
A delicious gluten free & vegan handheld version of the classic carrot cake. Two carrot cake oatmeal cookies sandwiched with fluffy vegan cream cheese frosting.
Combine the butter, sugar and brown sugar in the bowl of an electric mixer. Beat on medium high speed for 3 minutes until light and fluffy.
Add the vanilla and maple syrup and beat for 60 seconds more.
Add the flour, leavening and spices to the butter mixture and mix on low speed until just combined.
Add the oats, pureed carrots and walnuts to the dough. Fold together with a spatula until it's evenly incorporated.
Cover bowl with plastic wrap and refrigerate for 30 minutes. After dough has chilled, scoop into golf ball sized mounds and place on lined baking sheet. Flatten the balls slightly so they resemble little hockey pucks. Bake!
While the cookies are cooling, prepare your cream cheese frosting.
Match your cookies up by size. Spread 1-2 tablespoons of frosting on one cookie and then sandwich together with it's matching cookie. Repeat with remaining cookies.